Perl Chicken Breast with Salad

Ingredients

• 4 perl chicken breast fillets (about 160 g each, with skin)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 200 g mixed autumn salads (arugula, radicchio, escarole)
• 0.5 bunch Parsley
• 4 Cherry Tomatoes
• 2 tbsp white wine vinegar
• 1 tsp raspberry vinegar
• 0.5 tsp mustard
• salt (pepper)
• 1 tsp maple syrup
• 4 Tbsp sunflower oil

Instructions

1. 1.

   Wash and dry the salads, then tear into bite‑size pieces.

2. 2.

   Whisk together the vinegars, mustard, maple syrup, salt, pepper, and whisk in the oil to make a dressing.

3. 3.

   Season the chicken breasts with salt and pepper. Heat clarified butter in an oven‑proof skillet over medium heat. Sear the chicken on the skin side until golden, flip, then transfer the pan to a preheated 200°C oven for about 8 minutes to finish cooking.

4. 4.

   Slice the cooked chicken diagonally before serving.

5. 5.

   Combine the salad with some parsley leaves and the dressing, arrange on plates with a cherry tomato each, and top with the sliced chicken.