Country Chicken

Directions

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