Pan-fried Chicken with Waldorf Salad - James Martin
Put 2 boneless, skinless chicken breasts on a chopping board, and using a sharp knife, cut them horizontally, not all the way through, but just enough to open each out into an escalope. Place the flattened–out chicken breasts in between two layers of cling film and use a rolling pin to flatten them a little further. Remove the cling film and season the chicken with salt and pepper.
Set a frying pan over a medium-high heat, add a tablespoon of olive oil and 20g of butter and, when the butter has melted, fry the chicken for 3-4 minutes on each side.
While the chicken is cooking, start making the Waldorf salad. Place another frying pan over a medium heat and add 2 tablespoons of light soft brown sugar and 25g of butter. When the butter turns brown and starts to caramelise, add 75g shelled walnut halves and sauté for 3-4 minutes to brown and coat in the butter and sugar. Remove from the pan and set aside to cool.
Peel and core 1 dessert apple (Granny Smith or another sweet, tart variety). Chop the apple and 1 stick of celery into 1cm cubes, then place the pieces in a bowl. Add the juice of ½ a lemon, 4 tablespoons of mayonnaise and 20g of sultanas. Add the cooled walnuts, mix well and season with salt and pepper. Slice the leaves of a Little Gem lettuce and mix in with the salad.
Place the chicken on plates and serve with the Waldorf salad.