Pat dry the chicken breast, season with salt and pepper. Cook the lentils in boiling salted water for about 15 minutes, drain and rinse with cold water.

Heat 2 tablespoons of olive oil in a pan and fry the chicken breast fillet on each side, pour in some broth and let it simmer with the lid on.

Peel and quarter the apples, cut out the core and cut into wedges. Pluck the romaine lettuce into pieces, wash and spin dry. Mix together lemon juice, mustard, creme fraiche and 2 tablespoons of olive oil, season with salt and pepper and a pinch of sugar. Mix the drained lentils, romaine lettuce and apples with the dressing. Spread the salad on plates.

Cut the chicken breast fillet into slices and serve with the salad. Serve sprinkled with cress.