Chicken with Tomatoes and Arugula

By junerodgers

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 skinned, boned chicken-breast halves (about 5 ounces each
• 1 teaspoon olive oil
• 1/4 cup water
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 9 medium plum tomatoes (about 1 1/2 pounds), cut in bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar
• 1 bunch (about 5 ounces) arugula, rinsed and patted dry
• Parmesan cheese curls (about 1 ounce), shaved from a chunk of cheese with a vegetable peeler

Details

Servings 4

Preparation

Step 1

1. Chicken: Mix flour, salt and pepper in a large ziptop food bag. Add half the chicken; close bag and shake until evenly coated. Remove, shaking off excess flour. Repeat with remaining chicken. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 to 8 minutes, turning once, until golden-brown and no longer pink at center. Remove to cutting board; cut each breast half in half lengthwise. Place on a warm serving platter; cover loosely with foil to keep warm. 3. Place water, onion and garlic in same skillet. Cook until onions are soft, about 3 minutes. Add tomatoes, salt and pepper. Cook until juices released from tomatoes start to boil. Stir in vinegar, then add arugula. Toss with tongs or 2 large spoons until well mixed. Pour over chicken. Scatter cheese over the top.