In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter., Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest., Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky., Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes., Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.
[A]: butter, butter, white sugar, vanilla sugar, eggs, flour, baking powder, lemons, Lemon Glaze, sugar, lemon juice

[Q]: Preheat the oven to 350 degrees F., Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces., Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color., For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
[A]: olive oil, kosher salt, broccoli florets, mayonnaise, white wine, mustard, whole grain mustard, tarragon, cherry tomatoes

[Q]: Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips., Heat oil in a very large skillet (or use a soup pot)., Add garlic and red pepper flakes and saute for 30 seconds, until garlic is fragrant., Stir in the chard, coating it in oil., Cover pan and let cook for about 2 minutes, until chard is wilted., Uncover, stir and cook for 2 minutes longer., Season with salt.
[A]:
Swiss chard, olive oil, garlic, red pepper, Salt