• Lay your chicken breasts out on your cutting board. Holding a long thin knife in one hand while pressing downtime chicken breast with the other, slice the chicken breast in half horizontally, slicing through the middle of the breast. Stop slicing when you're almost all the way through, opening the chicken breast up like a book.
• Place plastic wrap over both piece of chicken and using a meat mallet (or a glass) pound the meat out uniformly to about 1/4 inch. Season with salt and pepper.
• Add olive oil to a large skillet set over medium high heat, add seasoned chicken paillards to the pan. Cook for about 2-3 minutes per side, until chicken is cooked through. Remove from pan and set aside. Return pan to heat.

For the Maple Dijon Pan Sauce

• Reduce heat to medium. Add minced shallot and garlic to saute pan. Add a drizzle of olive oil if needed, although the residual cooking liquid will likely suffice.
• Sauté until fragrant, about 1 minute. Add in white wine, stirring to deglaze the pan. Allow to cook until slightly reduced, about 2 minutes.
• Add chicken stock, dijon mustard, and maple syrup. Stir constantly to combine the ingredients. Cook for about 4 minutes until sauce is combined and slightly thickened. Taste and adjust salt and pepper to your liking.
• To serve, top two plates with a handful of arugula. Add chicken paillard to each plate and drizzle with sauce.