In a large pan, heat a drizzle of olive oil on medium-high.
Pat the chicken dry with paper towel and season with salt and pepper.
Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown. Transfer to a plate leaving any brown bits (or fonin the pan.
In the reserved pan of fond, heat a drizzle of olive oil on medium. Add the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
Add the beans, demi-glace and ½ cup of water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the beans are heated through.
Add the tomatoes, green peas and vinegar to the pan of beans. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined; season with S&P to taste.
Notes
Divide the beans and vegetables between your plates. Top with the cooked chicken and spoon the arugula pesto over top. Garnish with the green tops of the scallions.