Friday, January 4, 2013

Sautéed Chicken with Warm Bacon Vinaigrette

I really thought we had had this dish but I don't see it anywhere.  Anyway, it was really good.  I really like arugula.  We had the bacon on the side (because D forgot to put it in the vinaigrette and noticed it when he did the dishes).

Will have again.

Sautéed Chicken with Warm Bacon Vinaigrette

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

Yield: Serves 4
Hands-on:26 Minutes
Total:26 Minutes

Photo by: Photo: Johnny Autry;
Styling: Mary Clayton Carl
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

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. 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.

Nutritional Information
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

Cooking Light JANUARY 2012

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