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1
Preheat the oven to 325 degrees.
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2
To make the salad dressing, heat the butter in a small saute pan until the foam subsides.
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3
Add the shallots and saute over a medium flame until they are golden brown.
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4
Set aside.
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5
In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots.
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6
Set aside.
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7
Rub the chicken breast with about 1 teaspoon of the salad dressing.
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8
Toss the diced potatoes and fennel with 1 tablespoon of the olive oil.
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9
Season with salt and pepper to taste.
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10
Place them with the chicken on a sheet pan.
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11
Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
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12
Meanwhile, bring a small pot of salted water to the boil.
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13
Add the beans to the water and, after it begins to boil again, drain and submerge in cold water.
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14
Drain and reserve.
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15
In a small saute pan, heat 1 tablespoon of olive oil.
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16
When the oil is hot, add the shiitakes and saute until golden brown and crunchy.
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17
Season with salt and pepper to taste, and set aside.
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18
Slice the chicken into thin strips when it is cool enough to handle.
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19
Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
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20
Serve as a meal with crusty whole-grain bread.
