|4 (8-ounce) boneless chicken breasts||3/4 cup chicken or vegetable broth|
|Kosher salt and freshly ground pepper to taste||1 tablespoon drained capers, minced|
|1 tablespoon olive oil||1 cup roughly chopped arugula|
|1 large minced shallot||Juice of one lemon|
|1/2 cup dry white wine||1 tablespoon unsalted butter|
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!
Add the shallot to the skillet and sauté over medium high heat for 3 to 4 minutes until tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine reduces by half. Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Add the capers, arugula, lemon juice and butter, and stir until the butter is melted and arugula is wilted.
Pour the sauce over the chicken breasts.
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