Chicken with Tomatoes and Arugula

• Produce

  • 4 cups Baby arugula
  • 1/2 None onion

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Condiments

  • 1/2 cup Black olives, pitted

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Other

  • 1 None 15-oz. can chopped tomatoes, drained
  • 4 None 6-oz. boneless, skinless chicken breast halves, pounded to 1/2-inch thickness

Found on myrecipes.com

Directions

• Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge each half chicken breast on both sides with flour, shaking off excess over bowl.Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides, about 10 minutes total. Transfer to a plate and cover loosely with foil to keep warm.Heat remaining 1 Tbsp. oil in skillet. Add onion and cook, stirring, until softened, about 5 minutes. Add broth and tomatoes and cook until sauce has thickened, about 3 minutes. Stir in olives and arugula and cook, stirring, until arugula has wilted, about 1 minute. Season with salt.Pour sauce over chicken and serve.

Nutrition