Martha Stewart makes ‘Dinner at Home’

1. Heat oil in a large sauté pan over medium-high until hot but not smoking.

2. Pat dry chicken and season both sides with salt and pepper, then place in the pan. Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes. Transfer to a platter.

3. Reduce heat to medium-low. Add walnuts and toast, stirring constantly, until golden, about 3 minutes.

4. Raise heat to medium; add stock and vinegar. Cook, swirling the pan, until liquid is reduced by half and slightly thickened, about 1 minute.

1. Preheat oven to 400 degrees Fahrenheit.

2. Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 2 tablespoons oil; season with 1 teaspoon salt and a pinch of pepper.

3. Spread in a single layer and roast until leeks are golden and sweet potatoes are tender when pierced with a fork, 20 to 22 minutes, tossing once halfway through. Let cool about 10 minutes.

4. Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining 2 tablespoons oil; season with salt and pepper.

5. Toss roasted vegetables with arugula and vinaigrette.