Antipasto Chicken Skillet - Ellie Krieger

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 boneless, skinless chicken breasts (about 6 ounces each) pounded to 1/2-inch thick
• 4 tablespoons olive oil, divided
• 2 large cloves garlic, thinly sliced
• 1 cup dry white wine
• 2 cups coarsely chopped, drained jarred vegetables (any mix of vegetables, such as roasted red peppers, artichoke hearts, sun-dried tomatoes, mushrooms, olives, capers)
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 to 2 tablespoons fresh lemon juice, to taste
• 4 cups (about 3 ounces) lightly packed baby arugula