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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A very simple yet flavorful recipe for two. Ingredients:
2 boneless skinless chicken breasts |
salt, pepper and flour for dredging |
1 tablespoon olive oil |
4 tablespoons butter |
1 shallot, minced |
1 garlic, minced |
1 cup dry white wine |
1/2 cup whipping cream |
1 tablespoon parsley, chopped |
1 bunch arugula |
Directions:
1. Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of olive oil in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
2. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are soft. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
3. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the arugula and saute until heated through. Season to taste, with salt and pepper. Arrange the arugula over a platter. Place the chicken atop and pour the sauce over and serve.
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