Pan-Seared Rosemary Chicken With Shallots and Arugula (Rocket)

• 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

1. Heat olive oil in a saute pan.
2. Season chicken breasts with salt, pepper and organic rosemary.
3. Sear for 4 minutes on high heat.
4. Turn chicken over and add slivered shallots.
5. Saute shallots until golden, about 1 minute.
6. Remove chicken breasts from pan and add the juice of one lemon.
7. Add chicken stock and reduce by 1/3.
8. Add butter and arugula.
9. Season with sea salt and fresh black pepper.

chicken breasts, rosemary, lemon, butter, chicken stock, shallots, arugula, salt, fresh ground pepper, extra virgin olive oil

Taken from www.food.com/recipe/pan-seared-rosemary-chicken-with-shallots-and-arugula-rocket-136816 (may not work)