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Ingredients
1/4 head chicory
3 c torn red leaf lettuce leaves
3 c mache
4 tomatoes, peeled, seeded, cut into thin wedges
2 whole chicken breasts, skinned, boned, split
1 1/4 c dry white wine
salt and black pepper to taste
1 1/2 tsp pickled green peppercorns, drained
5 tbsp half-and-half
Method
Tear any large leaves of chicory into smaller pieces. Divide chicory, red leaf lettuce and mache among 4 dinner plates. Arrange tomatoes atop greens.
Place chicken in a large skillet, add wine and season with salt and pepper. Bring to a boil; reduce heat, cover and simmer about 15 minutes or until chicken is tender. Lift from skillet (reserve cooking liquid); place on a board and let cool slightly, then slice.
Add peppercorns to cooking liquid and boil rapidly to reduce to 5 tablespoons. Stir in half-and-half and heat to warm through. Arrange chicken atop salads, pour on dressing and serve immediately. (You may also pass dressing at the table.)
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