High-end chicken breast with creamy tomato-wine sauce on iceberg lettuce

What goes in

• 2 chicken breasts (about 300 g total)
• 2 tbsp olive oil
• 30 g butter
• 2 sprigs fresh rosemary
• 1 onion
• 2 cloves garlic
• 1 large tomato
• 4 sprigs fresh thyme
• 100 ml white wine
• 1 tbsp lemon juice
• 50 ml cream
• Salt and pepper to taste
• 1 head iceberg lettuce

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

   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 and set aside, reserving the pan juices.

3. 03

   Meanwhile, in another pan or wok, sauté the chopped onion, tomato, garlic, thyme and lemon juice over medium heat 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, then transfer everything to a blender and blend until smooth.

6. 06

   Return the blended sauce to the pan, stir in the cream, and season with salt and pepper to taste. Warm through gently.

7. 07

   Lay a large iceberg lettuce leaf on a plate. Place the chicken breast on top, pour the creamy sauce over it, and enjoy.