Chicken and Pears over Arugula

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 20g
  • Saturated fat: 4g
  • Protein: 29g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 73mg
  • Sodium: 441mg

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

Preparation

  1. 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. 2. While chicken is cooking, whisk remaining 3 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl.
  3. 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.
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