Chicken with Tomatoes and Arugula

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.