As much as we love you, our main motivation for posting this recipe is selfish. We want to be able to find it whenever we need it. So, up on Half Assed Kitchen it goes.
We hope you enjoy it, too.
It's another Real Simple concoction (RS whores that we are). We've made it twice now and swooned over it both times. The chicken is moist and zingy, elevated by the freshness of rosemary. The salad is light, yet substantial.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2 Tablespoons red wine vinegar
2 Tablespoons fresh rosemary, chopped
2 cloves garlic, chopped (do buy the pre-chopped kind of you can)
5 Tablespoons olive, grapeseed, or canola oil
Salt and pepper
4 skinless, boneless chicken breasts (buy the thin-sliced variety)
2 teaspoons dijon mustard
1 15.5-ounce can cannellini or other white beans, rinsed
4 cups baby arugula
1/4 small red or other onion, thinly sliced
In a large bowl, whisk together vinegar, rosemary, garlic, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes.
In another bowl, whisk together mustard, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper. Add the beans, arugula, and onion. Toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade if there's any left) and cook until cooked through. Serve the chicken with the arugula and beans.
Serves 2 to 4 (depending on how hungry the diners are).