Pan-seared chicken breast with creamy tomato-wine sauce
Juicy pan-seared chicken breast with rosemary butter, served over iceberg lettuce and topped with a blended onion, tomato, garlic, thyme and white wine sauce finished with cream.
What you need
How Maurice does it
- 1
Heat olive oil in a pan over high heat. Sear the chicken breasts on both sides for about 1.5 minutes per side until golden.
- 2
Lower the heat to low and cook for about 7 minutes per side. Halfway through, add butter and rosemary, and baste the chicken with the melted butter. Remove chicken and set aside, reserving the pan juices.
- 3
Meanwhile, in another pan or wok, add chopped white onion, tomato, unpeeled garlic cloves, thyme, and lemon juice. Fry for a few minutes until softened.
- 4
Pour in the white wine and bring to a boil. Let it reduce for about 10 minutes.
- 5
Add the reserved pan juices from the chicken to the sauce. Sprinkle in the yellow flower petals if using.
- 6
Transfer the mixture to a blender or use an immersion blender to blend until smooth. Stir in the white cream and adjust seasoning.
- 7
To plate, lay iceberg lettuce leaves on a plate, place the chicken breast on top, and pour the blended sauce over it. Enjoy!
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