Chicken with Tomatoes and Arugula

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

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...

View full recipe at My Recipes


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