How to Make It
In a skillet, heat the oil. Meanwhile, in a shallow bowl, combine the flour with the salt, black pepper and cayenne. Dredge the chicken pieces in the flour, shaking off any excess. Add the chicken to the skillet and cook over moderately high heat until crisp, about 2 minutes per side. Using a slotted spoon, transfer the chicken to a plate; season lightly with salt.
Add the shallot to the skillet and cook over moderately low heat, stirring, until softened but not browned. Add the vinegar and bring to a boil, scraping up any browned bits. Let the dressing cool slightly. In a large bowl, toss the mesclun with the dressing and season with salt and black pepper. Arrange the greens on 4 plates, top with the chicken and serve.