Photo: Tom McCorkle for The Washington Post
This bold and tasty skillet dinner takes less than 30 minutes to get on the table and is an excellent way to finish that collection of half-used jars of antipasto vegetables many of us have in our refrigerators. Any combination of vegetables will work — just incorporate the salty (olives, capers) and spicy ones (hot peppers) in smaller amounts so they don’t overwhelm. If you don’t already have any jars of vegetables on hand, it’s certainly worth buying a couple to make this dish.
Reduce the heat to medium and add the remaining 1 tablespoon oil to the skillet. Add the garlic and cook until it has softened a bit, about 30 seconds. Add the wine, increase the heat to medium-high and cook until the wine is reduced by about half, about 3 minutes. Add the chopped vegetables and water to the skillet. Bring to a boil, then cook until the liquid has reduced a little and the vegetables are warmed through, about 2 minutes. Stir in the butter until melted.
Return the chicken with any accumulated juices to the pan, nestling it into the sauce. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 3 minutes, flipping the chicken at the midway point. Taste the sauce and add 1 to 2 tablespoons lemon juice and additional salt and pepper, if needed, depending on the acidity and seasoning of the jarred vegetables.
To serve, place a cup of the arugula onto each serving plate. Top each with a chicken breast and spoon the warm sauce and vegetables on top.
Per serving: Calories 403; Total Fat 21g (Saturated Fat 5g); Cholesterol 116mg, Sodium 878mg; Total Carbohydrates 16g; Dietary Fiber 1g; Protein 38g; Sugars 10g