Boneless, skinless chicken breasts are dredged in flour and pan-fried then topped with a sauce made from 12 garlic cloves and 3 shallots.
1/8 teaspoon ground black pepper3 tablespoons extra-virgin olive oil, divided use3/4 cup dry white wine1 1/2 ounces Parmesan cheese, grated , plus extra for serving1. Pat chicken dry with paper towels and sprinkle with salt and pepper. Place 1/2 cup flour in shallow dish . Working with 1 piece of chicken at a time, dredge in flour, shaking off excess.
2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Carefully place chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to plate and tent with aluminum foil.
3. Add remaining 1 tablespoon oil, garlic, and shallots to now empty skillet and cook on medium-low heat until softened and beginning to brown, about 3 minutes. Stir in pepper flakes and remaining 1 tablespoon flour; cook 30 seconds. Whisk in wine, then broth, scraping up any browned bits and smoothing out any lumps.
4. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tablespoon salt. Cook stirring frequently, until al dente. Reserve 1/2 cup cooking water. Drain and return pasta to pot. Add 2 cups sauce, arugula, Parmesan, and juice; toss until arugula slightly wilts. Adjust consistency with reserved cooking water as needed. Season with salt and pepper. Slice chicken thinly on the diagonal.
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