4 boneless chicken breast halves, skin on
Kosher salt and ground black pepper
1 tablespoon canola oil
1 cup diced bacon
3/4 pound fresh morel mushrooms
2 tablespoons diced shallots
2 tablespoons shaved garlic
1 cup white wine
1 cup chicken stock or broth
2 tablespoons unsalted butter
4 to 8 arugula leaves
Preheat oven to 350 degrees F. Season the chicken on both sides with salt and pepper. In an ovenproof saute pan, heat the oil over medium-high heat. Sear the chicken, skin-side down, until skin is nice and crispy. Turn the chicken skin-side up and transfer to the oven to cook for 12 to 14 minutes or until chicken is no longer pink. Remove the chicken from pan, cover loosely with foil, and set aside. In the same pan, saute the bacon for 4 minutes or until beginning to crisp. Add the mushrooms, shallots and garlic; saute for 2 minutes or until tender. Add the white wine, stirring and scraping to remove any browned bits on the bottom of the pan. Simmer for 2 minutes more. Add the chicken stock; simmer for 4 minutes. Whisk in the butter.
Arrange the chicken on a serving platter, spoon the mushroom mixture into the middle of the platter, and place the arugula on top of each piece of chicken.
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