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Photo: Kate Sears Photo by: Photo: Kate Sears

Chicken and Pears over Arugula

All You FEBRUARY 2011

  • Yield: Serves 4
  • Cook time: 15 Minutes
  • Prep time: 5 Minutes
  • Cost Per Serving:$3.08

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. 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.

Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 20g
  • Saturated fat: 4g
  • Protein: 29g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 73mg
  • Sodium: 441mg
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Chicken and Pears over Arugula Recipe

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