Sautéed Chicken with Warm Bacon Vinaigrette

Name: Sautéed Chicken with Warm Bacon Vinaigrette
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 3 slices applewood-smoked bacon; 1 liters arugula; 1 teaspoons black pepper; 3 teaspoons Dijon mustard; 1 teaspoons kosher salt, divided; 79 milliliters fat-free, lower-sodium chicken broth; 1 Tbsp maple syrup; 1 Tbsp olive oil; 59 milliliters finely chopped shallots; 680 grams skinless, boneless chicken breast halves; 2 Tbsps white wine vinegar

Sautéed Chicken with Warm Bacon Vinaigrette is a gluten free, dairy free, and primal main course. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 39g of protein, 15g of fat, and a total of 321 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 26 minutes. If you have dijon mustard, wine vinegar, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Sprinkle chicken evenly with 1/2 teaspoon salt and pepper.

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Salt And Pepper

Whole Chicken

Add chicken to pan; saut 6 minutes on each side or until done.

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Whole Chicken

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Frying Pan

Remove chicken; let stand 8 minutes. Slice and keep warm.

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Whole Chicken

Reduce heat to medium.

Add bacon to pan; cook 6 minutes or until crisp, turning once.

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Bacon

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Frying Pan

Remove bacon from pan, reserving drippings; drain. Crumble bacon.

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Bacon

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Frying Pan

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.

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Shallot

Mustard

Vinegar

Broth

Syrup

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Frying Pan

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.

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Chicken Breast