Ingredients
- 2 chicken breasts
- 2 tablespoons rosemary
- chopped
- 1 lemon
- 4 tablespoons salted butter
- cubed
- 3 cups chicken stock
- 2 shallots
- slivered
- 4 cups organic arugula
- washed with stems removed
- sea salt
- fresh ground pepper
- extra virgin olive oil
- as needed
Instructions
- Heat olive oil in a saute pan.
- Season chicken breasts with salt, pepper and organic rosemary.
- Sear for 4 minutes on high heat.
- Turn chicken over and add slivered shallots.
- Saute shallots until golden, about 1 minute.
- Remove chicken breasts from pan and add the juice of one lemon.
- Add chicken stock and reduce by 1/3.
- Add butter and arugula.
- Season with sea salt and fresh black pepper.
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