The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost...
The dressing for this warm salad is made in the pan using the cooking juices from the chicken and the flavour from crisping up sage leaves and capers to boost the vinaigrette. The lentils and wedges of little gem lettuce are warmed through in the same pan, keeping it all nice and simple.
Put the chicken breasts between 2 layers of baking paper on a board and use a rolling pin to bash the thicker parts until everything is 1.5-2cm thick. Sprinkle both sides with salt. If you have time, leave at room temperature, skin-side up, to dry-brine for 30 minutes.
Heat a large frying pan over a medium-high heat. Heat 1 tbsp oil and add the chicken skin-side down. Fry for 6-7 minutes, turn and fry for 5-6 minutes more until cooked through. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once foaming. Lift the chicken onto a board and leave to rest for 5 minutes.
Add the sage leaves and capers to the pan and fry for 1-2 minutes until crispy, then set aside. Add the remaining oil to the pan and put the lettuces, cut side down. Cook for 2-3 minutes, turning halfway through, to brown lightly. Transfer to serving plates.
Stir the vinegar and mustard into the pan, then add the resting juices from the chicken board. Bubble for a minute, then stir in the lentils and cook for a few minutes until warmed. Season.
Spoon the lentils onto plates. Slice the chicken and add with the lettuce wedges, then dot the ricotta around and finish with the sage, capers and a drizzle of oil.