Chicken and Pears over Arugula

Ingredients

2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to 1/2-inch thickness Salt and pepper 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 1 large bunch arugula (about 7 oz.), ends trimmed 2 ripe pears, halved, cored and thinly sliced 1/3 cup walnuts, toasted 1/4 cup dried cranberries

Preparation

1. Sprinkle chicken with salt and pepper. Warm 1 Tbsp. olive oil and butter in a large skillet over medium-high heat until butter is foaming. Add chicken and cook, turning once, until golden on both sides, about 10 minutes total. Transfer to a plate. 2. While chicken is cooking, whisk remaining 3 Tbsp. oil, vinegar, mustard, 1/2 tsp. salt and pepper in a small bowl. 3. Slice chicken thinly across the grain. Place arugula, pears, chicken and any accumulated juices from plate in a mixing bowl. Top with dressing and toss gently with hands to coat. Divide among four dinner plates. Sprinkle each portion with walnuts and cranberries, and serve immediately.

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