Rosemary Chicken With Arugula And White Beans Recipe

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2 tablespoons red wine vinegar

2 tablespoons chopped fresh rosemary

2 cloves garlic, chopped

5 tablespoons olive oil

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

2 teaspoons Dijon mustard

1 15.5-ounce can cannellini beans, rinsed

4 cups baby arugula (about 3 ounces)

1/4 small red onion, thinly sliced

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