Balsamic Chicken w/ Pesto Gravy

2 chicken breasts
2 T. balsamic vinegar
2 T. extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed (I use spinach)
Juice of 1/2 lemonParmigiano Reggiano shavings
2 T. butter
1 T. all-purpose flour
1 1/2 c. chicken stock
1/3 c. heavy cream or half-and-half
1/4 c. homemade or store-bought pesto
Thin spaghetti pasta (I use whole-grain pasta)

1. Heat a large skillet over high heat with a little drizzle of EVOO. Drizzle the balsamic vinegar over top of chicken and season with a little salt and pepper.
2. Transfer the chicken to the hot sauté pan, seasoned-side down, and cook on each side for about 2 minutes.
3. While the chicken is cooking, combine the arugula/spinach, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.
4. To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula/spinach. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.
   

Yields 4 servings