Chicken and Pears over Arugula |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to 1/2-inch thickness |
salt and pepper |
1/4 cup extra-virgin olive oil |
1 tablespoon unsalted butter |
2 tablespoons cider vinegar |
2 teaspoons dijon mustard |
1 large bunch arugula (about 7 oz.), ends trimmed |
2 ripe pears, halved, cored and thinly sliced |
1/3 cup walnuts, toasted |
1/4 cup dried cranberries |
Directions:
1. Sprinkle chicken with salt and pepper. Warm 1 Tbsp. olive oil and butter in a large skillet over medium-high heat until butter is foaming. Add chicken and cook, turning once, until golden on both sides, about 10 minutes total. Transfer to a plate.
2. While chicken is cooking, whisk remaining 3 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl.
3. Slice chicken thinly across the grain. Place arugula, pears, chicken and any accumulated juices from plate in a mixing bowl. Top with dressing and toss gently with hands to coat. Divide among four dinner plates. Sprinkle each portion with walnuts and cranberries, and serve immediately.
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