By Dane Feldman
Photo by Dane Feldman.
While this recipe requires a handful of ingredients and several steps, it remains relatively easy. What I love about this dish is that it is rich in flavor without actually being heavy thanks to the white wine and fat free half and half. This was my first time making it, but it needs no alterations.
What you’ll need:
5 pieces chicken breast, trimmed and pounded
6 oz baby arugula
3 oz baby bella mushrooms, chopped
1 shallot, chopped
3 tbsp Dijon mustard
1 tsp garlic, chopped
1/2 cup dry white wine
1/2 cup fat free half and half
Preheat oven to 175.
Season the chicken with black pepper to taste.
Heat olive oil and margarine in a large skillet and cook the chicken in batches. When the chicken is finished cooking, keep warm in the oven.
In the same skillet, add extra olive oil and margarine if needed. Saute the garlic and shallot until the shallot is translucent. Add the mushrooms.
In a separate small saucepan, heat a bit more olive oil. Saute the arugula on low heat until the arugula is lightly wilted.
Pour the wine into the large skillet and let reduce. Add the half and half and mustard and stir to combine.
Remove the chicken from the oven and cube it.
When the sauce thickens, add the chicken and stir to coat. Plate the arugula and top with the chicken. Pour over the sauce to serve.