Chicken and Pears over Arugula

Ingredients

• 2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to ½-inch thickness
• Salt and pepper
• ¼ 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
• + 3 more ingredients
• • 2 ripe pears, halved, cored and thinly sliced
  • ¹/₃ cup walnuts, toasted
  • ¼ cup dried cranberries

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...

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