PESTO CHICKEN WITH ARUGULA SALAD

Pesto Chicken with Arugula Salad image

Categories Chicken

Number Of Ingredients 9

1 piece Chicken breast, boneless
1-2 tablespoons Prepared pesto
1 bag Arugula
1 piece Lemon
2 teaspoons Balsamic venegar
4 tablespoons Olive oil
1 tablespoon Butter
1 tablespoon Flour
3 tablespoons Chicken broth

Steps:

Cut breast into 2 pieces, butterfly, and pound breasts until 1/4 inch thick. Salt and pepper both sides and pour balsamic vinegar on one side
Heat 2 T Olive oil in pan on medium heat. When heated, add chicken breast pieces to pan, balsamic side down.
Pour 1/2 to whole bag of Arugula into a bowl. Squeeze juice from one lemon on salad, and sprinkle olive oil onto arugula. Toss and add salt and pepper to taste
Flip chicken and cook for an additional 2-3 minutes. Remove from pan, add butter and melt. Add flour and cook roux.
Add 2-3 T of chicken broth and pesto to roux and cook for 2-3 minutes. Add 1 T of milk or cream to sauce.
Plate chicken, pour 1/2 of sauce on chicken and top with 1/2 of Arugula.