In small bowl, combine Marsala wine and golden raisins. Set aside and allow raisins to soak.
In large sauté pan over medium heat, warm 1 tablespoon butter and 1 tablespoon olive oil. Add shallots and cook, stirring, until golden brown. Remove to small bowl.
In plastic bag with zip-close top, combine flour, 1 teaspoon salt and 1/4 teaspoon black pepper. Add chicken cutlets and shake well until coated evenly. In same pan used to cook the shallots, add remaining 1 tablespoon butter and 1 tablespoon oil; warm to medium heat. Shake extra flour from chicken and add to pan. Saute for 2 – 3 minutes; turn to other side and sauté for additional 2 – 3 minutes. Remove to plate.
In same pan, pour wine and raisins. Bring to a boil over high heat and cook until wine is reduced by half, about 2 – 3 minutes. Add chicken stock and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Boil until stock is reduced to almost half, about 3 – 4 minutes.
Add arugula to pan and stir until just wilted, about 30 seconds. Add chicken and shallots back to pan to warm well. Spoon sauce over chicken to coat.
Remove chicken and arugula to plate. Spoon sauce over chicken to serve.
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