<http://schema.org/recipeInstructions>
" Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and saut\u00E9, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm. Deglaze: Add heavy cream and shallots to skillet, scraping up any browned bits. Cook, stirring frequently, until cream is thickened, about 1 minute. Finish: Add mascarpone, lemon juice, remaining salt, and half of the arugula, stirring until blended, about 1 minute. Spoon sauce over chicken; scatter remaining arugula and crumbled bacon on top."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a25054/country-chicken-4121/>