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Rosemary Chicken With Arugula and White Beans
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic, chopped
- 5 tablespoons olive oil
- 4 kosher salt and black pepper
- 2 teaspoons 6-ounce boneless, skinless chicken breasts
- 1 Dijon mustard
- 4 cups 15.5-ounce can cannellini beans, rinsed
- 1/4 baby arugula (about 3 ounces)
Directions:View on Real Simple
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