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Chicken and Pears over Arugula

Photo: Kate Sears
Prep time 5 mins
Cook time 15 mins
Yield Serves 4

Ingredients

  • 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

Nutrition Information

  • calories 382
  • fat 20 g
  • satfat 4 g
  • protein 29 g
  • carbohydrate 22 g
  • fiber 4 g
  • cholesterol 73 mg
  • sodium 441 mg

How to Make It

  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 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl.

  3. 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.