Chicken And Pears Over Arugula

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2 boneless, skinless chicken breasts, trimmed, patted dry, and pounded to 1/2-inch thickness

Salt and pepper

1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

1 large bunch arugula (about 7 oz.), ends trimmed

2 ripe pears, halved, cored and thinly sliced

1/3 cup walnuts, toasted

1/4 cup dried cranberries

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