Quarter apple and remove core. Cut into thin slices. Trim ends off celery and cut into thin slices at an angle. Mince chives. Coarsely chop almonds. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned, 1-2 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Rest cooked chicken at least 3 minutes and tent with foil. Wipe pan clean and reserve. While chicken cooks, make sauce.

Return pan used to sear chicken to medium-high heat. Add cream and a pinch of salt and bring to a boil. Once boiling, remove from burner. Stir in Parmesan until smooth. Add half the chives (reserve remaining for garnish). If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.

Combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Add apple, celery, and arugula to bowl with dressing. Toss to combine. Alternatively, serve dressing on side to control amount.

Plate dish as pictured on front of card, garnishing chicken with sauce, sauce with remaining chives, and salad with almonds. Bon appétit!