Sautéed Chicken with Warm Bacon Vinaigrette

Ingredients

• 3 slices applewood-smoked bacon 
• 6 cups arugula 
• 0.5 teaspoon pepper black
• 2.5 teaspoons dijon mustard 
• 0.6 teaspoon kosher salt divided
• 0.3 cup lower-sodium chicken broth fat-free
• 1 tablespoon maple syrup 
• 1 tablespoon olive oil 
• 0.3 cup shallots finely chopped
• 24 ounce chicken breast halves boneless skinless
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper.
4. Add chicken to pan; saut 6 minutes on each side or until done.
5. Remove chicken; let stand 8 minutes. Slice and keep warm.
6. Reduce heat to medium.
7. Add bacon to pan; cook 6 minutes or until crisp, turning once.
8. Remove bacon from pan, reserving drippings; drain. Crumble bacon.
9. 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.
10. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half.
11. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.