Sauteed Chicken with Warm Bacon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find arugula, substitute mixed salad greens or fresh baby spinach. Ingredients:
1 tablespoon olive oil |
4 (6-ounce) skinless, boneless chicken breast halves |
5/8 teaspoon kosher salt, divided |
1/2 teaspoon black pepper |
3 slices applewood-smoked bacon |
1/4 cup finely chopped shallots |
2 tablespoons white wine vinegar |
1/3 cup fat-free, lower-sodium chicken broth |
1 tablespoon maple syrup |
2 1/2 teaspoons dijon mustard |
6 cups arugula |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm.
2. Reduce heat to medium. Add bacon to pan; cook 6 minutes or until crisp, turning once. Remove bacon from pan, reserving drippings; drain. Crumble bacon. Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly. Stir in vinegar, scraping pan to loosen browned bits. Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.
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