Chicken With Tomatoes And Arugula

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4 6-oz. boneless, skinless chicken breast halves, pounded to 1/2-inch thickness


1/2 cup all-purpose flour

3 tablespoons vegetable oil

1/2 onion, finely chopped

1 cup low-sodium chicken broth

1 15-oz. can chopped tomatoes, drained

1/2 cup pitted, chopped black olives

4 cups baby arugula

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