Sauteed Chicken with warm bacon vinaigrette

By laurie-2

Ingredients

• 1 Tbs olive oil
• 4 skinless, boneless chicken breasts
• 5/8 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 sliced bacon
• 1/4 c finely chopped shallots
• 2 Tbs white wine vinegar
• 1/3 c chicken broth
• 1 Tbs maple syrup
• 2 1/2 tsp dijon mustard
• 6 c arugula

Preparation

Step 1

Heat a large skillet over med-high heat.

Add oil to pan, swirl to coat.

Sprinkle chicken evenly with 1/2 tsp salt and pepper.

Add chicken to pan, saute 6 minutes on each side or unti done.

Remove chicken, let stand 8 minutes. Slice and keep warm.

Reduce heat to medium.

Add bacon to pan, cook 6 minutes or until crisp, remove from pan, reserving drippings. 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 arugula on plate, sprinkle with salt. Top each serving with 1 chicken breast.

Drizzle dressing over each serving, top with crumbled bacon.