Preheat the grill, oven or pan. Salt and pepper chicken breasts on both sides. Sauté them for 5 Minutes on each side until cooked.
Separately, mash cheese, mustard, butter, vinegar, garlic and 1/4 cup broth.
Add the remaining broth (you can add 1/2 teaspoon of anchovy paste if desired) and mix well.
Season the lettuce with the prepared sauce and mix.
Arrange the salad in plates. Cut the chicken breasts across into thin strips and lay them with the tomatoes on top of the salad.
Ingredients
Directions
Preheat the grill, oven or pan. Salt and pepper chicken breasts on both sides. Sauté them for 5 Minutes on each side until cooked.
Separately, mash cheese, mustard, butter, vinegar, garlic and 1/4 cup broth.
Add the remaining broth (you can add 1/2 teaspoon of anchovy paste if desired) and mix well.
Season the lettuce with the prepared sauce and mix.
Arrange the salad in plates. Cut the chicken breasts across into thin strips and lay them with the tomatoes on top of the salad.