Balsamic-Glazed Chicken

on a Bed of Arugula with Toasted Crostini

Balsamic-Glazed Chicken


1 lb. Chicken breast cut into cubes
2 Bunches of arugula 
½ cup of  Extra Virgin Olive Oil
½ cup butter
Slices of  bread toasted in the oven
Emilio Balsamic Vinegar of  Modena
A handful of flour


Cut the chicken breast into small pieces. In a pan put oil and butter and fry over high heat.

Add the chicken breast dipped in flour and cook over high heat for about 2 minutes. 

Lower the heat and cook for another 3-4 minutes. When cooked, add in the Emilio Balsamic Vinegar of  Modena and keep the heat for about 30 seconds on a high flame.

Serve by placing the chicken on a bed of the arugula previously prepared. Garnish with toasted bread and serve hot.