Rosemary Chicken Paillards

• About 1 tsp. kosher salt
• About 1 tsp. pepper, divided
• 2 tablespoons plus 1/2 tsp. chopped fresh rosemary
• 1 1/2 tablespoons olive oil, plus more for baking sheet
• 4 boned, skinned chicken breast halves (or 2 large; about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness
• 5 ounces applewood-smoked bacon, chopped
• 1/2 cup finely chopped shallots
• 1/2 cup golden raisins
• 1/2 cup Viognier or other fruity but dry white wine
• 2 bunches (8 oz. total) arugula, ends trimmed, or 2 qts. loosely packed baby arugula

1. Preheat broiler with rack set 3 in. from heat. Combine salt, 3/4 tsp. pepper, 2 tbsp. rosemary, and the oil. Oil a rimmed baking sheet. Rub chicken all over with rosemary mixture and put on baking sheet.
2. Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
3. Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
4. Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins and wine to pan; bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
5. Remove from heat and add arugula and bacon. Toss very gently to coat (pan will be very full; use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
6. Wine pairing: A rich but sprightly white like Etude 2013 Pinot Gris (Carneros; $28), with sweet fruit for the raisins and fresh lemon for the greens. --Sara Schneider

kosher salt, pepper, rosemary, olive oil, chicken, bacon, shallots, golden raisins, white wine, bunches

Taken from www.myrecipes.com/recipe/rosemary-chicken-paillards (may not work)