Chicken with Tomatoes and Arugula

Ingredients

• ½ cup all-purpose flour
• Salt
• 1 cup low-sodium chicken broth
• ½ onion, finely chopped
• 4 cups baby arugula
• 4 6-oz. boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
• ½ cup pitted, chopped black olives
• + 2 more ingredients
• • 1 15-oz. can chopped tomatoes, drained
  • 3 tablespoons vegetable oil

Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge each half chicken breast on both sides with flour, shaking off excess over bowl.Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides, about 10 minutes total. Transfer to a plate...

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