Sautéed Chicken with Warm Bacon Vinaigrette

Photo: Johnny Autry; Styling: Mary Clayton Carl

If you can't find arugula, substitute mixed salad greens or fresh baby spinach.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 15.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 43g
  • Carbohydrate: 6.8g
  • Fiber: 0.6g
  • Cholesterol: 106mg
  • Iron: 1.9mg
  • Sodium: 697mg
  • Calcium: 71mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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