Sautéed Chicken with Warm Bacon Vinaigrette

Sauteed Chicken with Warm Bacon VinaigretteRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
If you can't find arugula, substitute mixed salad greens or fresh baby spinach.


Serves 4
Total time: 26 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 350
Fat 15.7 g
Satfat 4.1 g
Monofat 6.9 g
Polyfat 1.7 g
Protein 43 g
Carbohydrate 6.8 g
Fiber 0.6 g
Cholesterol 106 mg
Iron 1.9 mg
Sodium 697 mg
Calcium 71 mg


1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3 slices applewood-smoked bacon
1/4 cup finely chopped shallots
2 tablespoons white wine vinegar
1/3 cup fat-free, lower-sodium chicken broth
1 tablespoon maple syrup
2 1/2 teaspoons Dijon mustard
6 cups arugula


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm.

2. Reduce heat to medium. Add bacon to pan; cook 6 minutes or until crisp, turning once. Remove bacon from pan, reserving drippings; drain. Crumble bacon. Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly. Stir in vinegar, scraping pan to loosen browned bits. Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.