Wash and pick the lettuce and the parsley. Tear the lettuce leaves into bite size pieces. Place the lettuce in a bowl and set aside in the fridge to ensure that it stays fresh and crisp.
Place the capers, anchovies, and the parsley in a blender and blitz.
Grate the parmesan cheese.
Squeeze the lemon.
Fry the chicken (skin side first) in a hot pan with a drizzle of olive oil. Once coloured, turn the chicken over to cook the other side and then add the water and cook for 5-6 minutes over a low heat.
Add the mixture of anchovies, parsley and capers to the chicken. Add the cream and bring to the boil before adding the grated parmesan cheese. Check the seasoning.
Cut the french bread into slices or cubes. Fry in a hot frying pan with some olive oil and a clove of chopped garlic. Turn them frequently while cooking so as to avoid burning and cook until they turn golden brown.
Remove the chicken from the pan and cut into thin slices. Serve the salad in the middle of a plate and decorate with the slices of chicken. Drizzle the sauce over the top.
«For a more substantial meal, hard boil some eggs and add to the salad.»