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Cucina Casa M - Easy, Elegant Entertaining
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chicken over arugula with tomato mixture on top

Sautéed Chicken with Tomatoes & Arugula

This sauce of fresh tomatoes, sundried tomatoes, shallots, and garlic with a pinch of vinegar is super colorful and SO flavorful! It’s the perfect topper for this perfectly sautéed chicken, all on a bed of arugula. You’ll love the fresh balance of sweet, savory, bitter, and salty.
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Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins

Ingredients
  

  • 1½ pounds Cherry or Grape Tomatoes cut into bite-size pieces
  • 6 T Oil-Packed Sun Dried Tomatoes chopped and drained; set aside 5T of the oil
  • 2 Large Shallots thinly sliced
  • 4 T Capers drained
  • 2 cloves Garlic crushed
  • 3 T Sherry or Champagne Vinegar
  • ½ cup Fresh Basil torn into bite size piece
  • Salt & Pepper
  • 8 Large Skinless Boneless Chicken Breast Halves
  • Olive Oil
  • 1 pound Arugula washed
  • 2 T Lemon Juice

Instructions
 

  • Cut the tomatoes into bite size pieces. Chop the sundried tomatoes and place in a medium size bowl.
    tomatoes cut into bite sized pieces on a cutting board
  • Peel and slice the shallots into thin rings. Add to the tomatoes.
    shallots being sliced on a cutting board
  • Combine the tomatoes, shallots, capers, garlic, vinegar, and 3 tablespoons of the sundried tomato oil. Mix together and season with salt and pepper. Let the mixture sit 10-15 minutes so flavors can combine. Right before serving, add the basil. Stir until combined.
    mixing bowl with tomatoes and shallots mixed together
  • Put a chicken breast on a cutting board. Place your hand flat on top of the chicken.
    chicken breast on a cutting board with hand flat on top
  • Using a sharp knife, slice the rounded side of the chicken breast working toward the other side, making sure not to cut all the way thought to the other side. Unfold the breast it should looks like a “butterfly”.
    chicken butterflied on a cutting board
  • Take a piece of plastic wrap and place on top of the chicken. Lightly pound the chicken with a mallet until chicken breasts are of uniform thickness. If the piece is very large, cut the pounded piece in half. Set aside and repeat with each breast.
    chicken with plastic wrap over it being pounded out
  • Place a sauté pan on medium-high heat; add enough oil to cover the bottom of the pan.
  • Pat three or four chicken breasts dry with a paper towel; season with salt and pepper.
    patting the chicken dry with a paper towel
  • Place the chicken into the pan, being careful not to overcrowd the pan. Cook for 2-3 minutes until the chicken is brown and it releases and turns easily. Flip the breasts and cook the other side another 2-3 minutes until cooked through.
    browned chicken in a saute pan
  • Transfer chicken breasts to a platter. If needed, add more oil to the pan. Continue cooking the breasts until all the chicken has been cooked.
  • Toss the arugula with the remaining 2 tablespoons of the sundried tomato oil and lemon juice. Season with salt and pepper.
    arugula in a mixing bowl with sun dried tomato oil being poured over
  • To serve, place the arugula on a plate or platter. Top with sautéed chicken. Spoon the tomato mixture over the top. Serve immediately.
    a serving plate with arugula on the bottom, chicken, and then tomato mixture on top

Notes

TIPS & TRICKS
– Use any small tomatoes, whether they are red, yellow, or green. I like the cherry & grapes, but you could use chopped tomatoes too.
– Try to use sundried tomatoes with no sulfates. (I’ll save those for my wine! ☺)
– You don’t need to wash of the capers; the brine adds the perfect amount of saltiness.
– If you can’t find sherry vinegar, use champagne or balsamic. It adds just the perfect balance of acidity.
– This sauce is positively addictive, and goes well with so many things. Try it on top of pork, beef, or even a grill piece of fish. YUM.