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2 chicken breasts <\/span><\/p>\n 2 T. balsamic vinegar <\/span><\/p>\n 2 T. extra-virgin olive oil (EVOO) <\/span><\/p>\n Salt and freshly ground black pepper <\/span><\/p>\n 3 bunches arugula, thoroughly washed <\/span><\/p>\n Juice of 1\/2 lemon <\/span><\/p>\n Parmigiano Reggiano shavings <\/span><\/p>\n 2 T. butter <\/span><\/p>\n 1 T. all-purpose flour <\/span><\/p>\n 1 1\/2 C. chicken stock <\/span><\/p>\n 1\/3 C. heavy cream or half-and-half <\/span><\/p>\n 1\/4 C. homemade or store-bought pesto <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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 saut\u00c3\u00a9 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 saut\u00c3\u00a9 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 saut\u00c3\u00a9 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using…<\/p>\n