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Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
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  • 2 star values: 1
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light January 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
26 mins
total:
26 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

350 calories; fat 15.7g; saturated fat 4.1g; mono fat 6.9g; poly fat 1.7g; protein 43g; carbohydrates 6.8g; fiber 0.6g; cholesterol 106mg; iron 1.9mg; sodium 697mg; calcium 71mg.
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