Country Chicken

• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. Freshly ground pepper
• 4 boneless, skinless chicken-breast halves
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 1/2 c. heavy cream
• 2 shallots
• 1/4 c. mascarpone
• 2 tbsp. fresh lemon juice
• 1/2 c. finely chopped fresh arugula
• 4 slice bacon or pancetta

1. Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
2. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil.
3. Add 1 tablespoon unsalted butter; melt.
4. Add chicken and saute, 6 to 7 minutes, turning once.
5. Remove chicken to a plate; keep warm.
6. Deglaze: Add heavy cream and shallots to skillet, scraping up any browned bits.
7. Cook, stirring frequently, until cream is thickened, about 1 minute.
8. Finish: Add mascarpone, lemon juice, remaining salt, and half of the arugula, stirring until blended, about 1 minute.
9. Spoon sauce over chicken; scatter remaining arugula and crumbled bacon on top.

allpurpose, salt, freshly ground pepper, olive oil, unsalted butter, heavy cream, shallots, mascarpone, lemon juice, fresh arugula, bacon

Taken from www.delish.com/recipefinder/country-chicken-4121 (may not work)