Pan-seared Rosemary Chicken With Shallots And Arugula (rocket)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 heat olive oil in a sauté pan. season chicken breasts with salt, pepper and organic rosemary.
• 2 sear for 4 minutes on high heat.
• 3 turn chicken over and add slivered shallots.
• 4 sauté shallots until golden, about 1 minute.
• 5 remove chicken breasts from pan and add the juice of one lemon.
• 6 add chicken stock and reduce by 1/3.
• 7 add butter and arugula.
• 8 season with sea salt and fresh black pepper.