This is an easy pan-roasted chicken recipe which uses fresh garden arugula and is dressed with a light sauce of wine, balsamic vinger and blue cheese. The recipe takes a bit of time but only dirties one pan (or two if cooking for 4 people).
Serve this tangy chicken with roast potatoes and broccoli or asparagus for a colourful and balanced plate. If you don’t have arugula, spinach makes a good substitute although then you will be missing that peppery kick!
Chicken with Balsamic, Arugula, Mushrooms & Gorgonzola(Serves 4)
Remove the chicken from it's packaging. One at a time pound the chicken to an even thickness, the easiest way to do this is to first put it between two pieces of plastic wrap and then use a small pan or empty wine bottle to gently even it out. Sprinkle the chicken with salt and pepper and set aside.
Heat a large frying pan (or two medium frying pans) to medium heat. Spread some flour on a plate and one at a time lightly dredge each chicken breast. When the pans are hot add the butter and olive oil, stir to combine. Once the butter has melted completely add the breasts, shaking off any excess flour before adding to the pan. Brown the chicken on each side, once browned you can remove to a plate.
While the chicken is cooking, remove any grit from the mushrooms and slice. Once the chicken has been removed from the pan add the mushrooms along with some more freshly ground pepper. Cook, stirring regularly until they start to soften and brown. Add the balsamic and wine, and stir into the mushrooms. Nestle the chicken back into the pan and adjust the heat so it gently simmers.
Continue until the chicken is cooked through, flipping and stirring occasionally. If the sauce starts to get dry add a bit of water a 1/4 cup at a time. Once the chicken is cooked remove from the pan and tent with aluminium foil. Stir in the arugula, and allow it to wilt. Crumble the blue cheese on top, stir until it just starts to melt. Slice the chicken and serve with the sauce.