Ingredients

• 1 pound chicken cutlets
• ¾ teaspoon sweet or hot hungarian paprika
• ½ teaspoon ground pepper, divided
• ⅛ teaspoon salt plus a pinch, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dried currants
• 2 tablespoons warm water
• ½ cup chopped arugula
• ½ cup jarred roasted red peppers, rinsed and finely chopped
• 1 tablespoon pine nuts, toasted
• 1 ½ teaspoons granulated sugar
• ½ clove garlic, grated
• 1 teaspoon sherry vinegar