To make the salad, put 2 1/2 pounds of bone-in skin-on chicken breasts, 1 medium chopped carrot, 1 celery stalk cut into chunks and 3 thinly sliced celery stalks in a pot. Add 1 medium chopped onion, a handful of fresh parsley sprigs and enough cold water to cover the ingredients by a few inches. Simmer 15-20 minutes until chicken is cooked through.
Allow to cool, then remove chicken and shred, discarding skin and bones. Use a food processor to blend 3 tablespoons of Dijon mustard, 4 anchovy fillets, the juice of 2 lemons and 1/4 teaspoon of salt. While blending, add olive oil until creamy and smooth. Pour mixture over the chicken, add other ingredients and 1/3 cup drained capers, toss and serve over 12 slices of ripe tomato. Season with salt.
For the second recipe, lightly flour 8 skinless boneless chicken breast and saut? about five minutes per side in vegetable oil over medium-high heat. Remove chicken, keeping skillet warm. Wipe clean and add more oil, 1 medium finely chopped onion and 1/4 cup prosciutto. Saut? for about five minutes.
Add 4 tablespoons unsalted butter, 1/2 cup dry white wine and one cup chicken stock. Bring to a boil, reduce heat and simmer for about 5 minutes. Return chicken to skillet, add 2 cups cooked new peas and cook until heated through.Learn more about Cooking