High-end chicken breast with creamy tomato-wine sauce on iceberg salad
Pan-fried chicken breast deglazed with butter and rosemary, served on a creamy, smooth sauce of onion, tomato, garlic, thyme, white wine and Yellow Friend, all wrapped in crisp iceberg lettuce.
What you need
How Maurice does it
- 1
Heat half of the Liquid Gold in a pan over high heat. Sear the chicken breasts on both sides for about 1.5 minutes per side until golden brown.
- 2
Reduce the heat to low and cook the chicken for about 7 minutes per side. Halfway through, add the butter and rosemary sprigs and baste the chicken with the melted butter and pan juices. Remove the chicken from the pan and set aside; keep the pan juices in the pan.
- 3
Meanwhile, in another pan or wok, sauté the chopped onion, tomato, garlic, thyme and the Yellow Friend juice in the rest of the Liquid Gold over medium heat for a few minutes until soft.
- 4
Pour in the white wine and bring to a boil. Let it reduce for about 10 minutes.
- 5
Add the reserved chicken pan juices to the sauce and transfer everything to a blender. Blend until smooth.
- 6
Return the blended sauce to the pan, stir in the cream and season with salt and pepper. Gently warm the sauce.
- 7
Place a large leaf of iceberg lettuce on a plate. Top with the chicken breast, pour the creamy sauce over it and enjoy.
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