Tuscan Chicken Breasts with Lemon Garlic Butter and Arugula Salad

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil

• 1 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 whole lemon, juiced and zested
• 1 cup chicken broth

• 4 cups arugula, washed and patted dry
• 1 cup Parmesan cheese, shaved
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Season the chicken breasts with salt and pepper. Dredge them lightly in sifted flour, shaking off any excess.
3. 03
   In a large ovenproof skillet, heat olive oil over medium heat. Add the chicken breasts and sear for about 3 minutes on each side until golden brown.
4. 04
   Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5. 05
   Pour in the chicken broth, lemon juice, and zest. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the skillet.
6. 06
   Return the chicken to the skillet and spoon some sauce over each breast. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through.
7. 07
   While the chicken bakes, prepare the arugula salad by tossing the arugula with lemon juice, olive oil, and shaved Parmesan in a large bowl.
8. 08
   Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken with the arugula salad on the side.