Chicken with Tomatoes and Arugula

Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 15g
  • Saturated fat: 1g
  • Protein: 43g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 99mg
  • Sodium: 995mg

Ingredients

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

Preparation

  1. 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.
  2. 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 and cover loosely with foil to keep warm.
  3. Heat remaining 1 Tbsp. oil in skillet. Add onion and cook, stirring, until softened, about 5 minutes. Add broth and tomatoes and cook until sauce has thickened, about 3 minutes. Stir in olives and arugula and cook, stirring, until arugula has wilted, about 1 minute. Season with salt.
  4. Pour sauce over chicken and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken with Tomatoes and Arugula Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy