2 chicken breasts

2 T. balsamic vinegar

2 T. extra-virgin olive oil (EVOO)

Salt and freshly ground black pepper

3 bunches arugula, thoroughly washed

Juice of 1/2 lemon

Parmigiano Reggiano shavings

2 T. butter

1 T. all-purpose flour

1 1/2 C. chicken stock

1/3 C. heavy cream or half-and-half

1/4 C. homemade or store-bought pesto

 

Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper. Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes. While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce. To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.