In a large dish whisk the chicken broth, vinegar, honey, garlic, Italian seasoning, salt and pepper together until the honey is dissolved.  Submerge the chicken breasts in the marinade and refrigerate for 10 minutes.

Heat the oil in a large skillet over high heat.  Once the oil is hot, add the chicken into the skillet piece by piece so that they are flat over the bottom of the pan and not overlapping to sear the chicken. 

Let them cook over high heat for 4-5 minutes then flip each piece over, reduce the heat to medium high, and add the remaining balsamic marinade to the pan and bring to a boil. Continue to cook for an additional 4-5 minutes or until the chicken is cooked through (165˚F internal temperature) and the glaze has reduced by half.

Remove the chicken and glaze from the pan and add the carrots and cover.  Let them cook for 2-3 minutes, stir and cook an additional 2-3 minutes or until they are to your desired softness.

Plate the dish by placing a handful of arugula on each plate, a serving of carrots, then a chicken breast.  Spoon the glaze over the chicken, and top with tomatoes and fresh basil. Serve immediately.  Enjoy!