Sauteed Chicken with Warm Bacon Vinaigrette

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


  1. 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; saute 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 one each of 4 plates; sprinkle evenly with remaining 1/8 teaspoon salt. Top each serving with 2 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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