4 boneless chicken breast halves, skin on
Kosher salt and ground black pepper
1 tablespoon canola oil
1 cup diced bacon
3/4 pound fresh morel mushrooms
2 tablespoons diced shallots
2 tablespoons shaved garlic
1 cup white wine
1 cup chicken stock or broth
2 tablespoons unsalted butter
4 to 8 arugula leaves
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