2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to 1/2-inch thickness
Salt and pepper
1/4 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
2 ripe pears, halved, cored and thinly sliced
1/3 cup walnuts, toasted
1/4 cup dried cranberries
How to Make It
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.
While chicken is cooking, whisk remaining 3 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl.
Slice chicken thinly across the grain. Place arugula, pears, chicken and any accumulated juices from plate in a mixing bowl. Top with dressing and toss gently with hands to coat. Divide among four dinner plates. Sprinkle each portion with walnuts and cranberries, and serve immediately.