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...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »