Cooking Light as you know is one of my favorite magazines. Because I clip so many new recipes to try each month I’ve honed my system over the years. Now recipes go into a holding zone (a file folder in a kitchen drawer) where they are sorted by categories (chicken, beef, vegetables, dessert, soup, etc.) so that each week as I’m making my list I can pull things from each folder and make up the menu. If we love a recipe it gets handwritten onto a 4×6 index card and placed into one of two three ring binders that I created with my friend Sarah many years ago. I also categorize recipes so a “QE” is quick and easy, check + is something really good, and a gold star means it’s one of our favorites. This recipe passed the test and is a QE 🙂
Sauteed Chicken with Warm Bacon Vinaigrette
1 t. olive oil
4 (6 oz.) skinless, boneless chicken breast halves
3 slices applewood smoked bacon (knowing my love of bacon I suspect Jeff may have doubled this particular ingredient!!)
1/4 c. finely chopped shallots
2 T. white wine vinegar
1/3 c. fat-free, lower-sodium chicken broth
1 T. maple syrup
2 1/2 t. Dijon mustard
6 c. arugula
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with S&P
Add chicken to pan; saute 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm
Reduce heat to medium.
Add bacon to pan. Cook bacon and when done remove from pan, reserving drippings
Crumble bacon and set aside.
Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly.
Stir in vinegar, scraping pan to loosen browned bits.
Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat.
Arrange 1 1/2 c. arugula on each plates; sprinkle with a touch of salt
Top each serving with 1 chicken breast and drizzle 2 T. of dressing over each serving; top with crumbled bacon