• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Halve grapes. Halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.

• Pat chicken dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board. Swap in trout for chicken; cook (skin sides down) until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate.

• Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds. • Stir in stock concentrate and 1/4 cup water (1⁄3 cup for 4 servings). Simmer until reduced, 2-3 minutes. • Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)

• Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.

• Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning. • Halve garlic bread on a diagonal.

• Thinly slice chicken crosswise. • Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve. Serve trout as instructed (no need to slice!). Trout is fully cooked when internal temperature reaches 145°.