Prep: 10 minutes, Cook: 20 minutes, Serves: 4
Melt 1 tbsp. each: olive oil and butter in a large skillet over medium-high heat. Pound 4 small Raley’s boneless, skinless chicken breasts to flatten, then season with salt and pepper. Cook chicken for 3 to 4 minutes on each side or until nicely browned; remove from skillet. Add 1/2 cup chicken stock, 1/4 cup lemon juice and 1/4 tsp. sugar to skillet; cook until liquid is reduced by half. Add chicken back to skillet with 1 cup halved grapes and cook for a few minutes more. Serve over baby arugula and sprinkle with chopped rosemary, if you like.