Pan-seared chicken breast with creamy tomato-wine sauce

What goes in

• 2 chicken breasts (about 300 g total)
• 2 tbsp olive oil
• 30 g butter
• 2 sprigs fresh rosemary
• 1 white onion
• 2 tomatoes
• 4 cloves garlic, unpeeled
• 4 sprigs fresh thyme
• 1 tbsp lemon juice
• 150 ml white wine
• 50 ml white cream
• 1 tsp edible yellow flower petals (optional)
• 4 leaves iceberg lettuce
• Salt and pepper to taste

How to do it

1. 01

   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. 02

   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. 03

   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. 04

   Pour in the white wine and bring to a boil. Let it reduce for about 10 minutes.

5. 05

   Add the reserved pan juices from the chicken to the sauce. Sprinkle in the yellow flower petals if using.

6. 06

   Transfer the mixture to a blender or use an immersion blender to blend until smooth. Stir in the white cream and adjust seasoning.

7. 07

   To plate, lay iceberg lettuce leaves on a plate, place the chicken breast on top, and pour the blended sauce over it. Enjoy!