Chicken breast defrost in the refrigerator for one night, season with salt and season with pepper.
Make egg ten minutes, cool, remove the shell. Separately, finely chop egg yolk and egg white. Finely dice the gherkin.
Chop chives and parsley.
Boil lightly salted water, add vegetable mixture and simmer for eight to ten minutes, drain, cool and drain. Marinate with a little vinegar.
Remove core from apple, cut into wedges.
Fry the chicken breast in hot clarified butter on both sides, add the rosemary sprig, and cook gently – in the same frying pan, add the apple slices.
Mix vinegar and oil, add egg white, egg yolk, radish sprouts, parsley, chives and gherkin, season with salt and season with pepper – mix well.
Cut chicken breast into diagonal slices.
Mix vegetables well in prepared salad dressing, arrange on flat plate as bed. Place chicken breast slices alternately with apple slices on top, garnish with mint sprigs.
Tuck a few chicory leaves around the outside.
Our tip: Fresh chives are much more aromatic than dried ones!