Sliced chicken breast

To prepare the sliced chicken, wash the cherry tomatoes, pat them dry and cut them into quarters 1. Place them in a bowl and season with salt, pepper, oil and thyme. Mix well and set aside while you prepare the chicken so they have time to absorb the flavors. Meanwhile, pour a drizzle of oil into a large skillet, add a crushed garlic clove and the rosemary 2. Cook over low heat for about 3–4 minutes. When the oil is hot and fragrant, remove the garlic and rosemary. Lay the whole chicken breasts in the pan 3.

Salt 4 and slightly increase the heat. Brown the fillets for about 4–5 minutes per side, turning them halfway through cooking 5 to obtain even cooking and a nicely golden surface. Deglaze with the white wine 6.

Allow the alcohol to evaporate 7. Continue cooking for another couple of minutes or until the chicken is completely cooked through. To check, cut into the thickest part: the juices should run clear and the meat should have no pink areas. Remove the chicken from the pan and set aside briefly 8. Let the pan juices reduce over high heat 9.

They should become more concentrated and slightly thick, then turn off the heat 10. Slice the chicken breast crosswise into even, fairly thick slices to get the classic sliced appearance 11. Add the lamb's lettuce to the cherry tomatoes prepared earlier 12 and gently toss.

Divide the lamb's lettuce and tomato mix among plates 13, arrange the sliced chicken breast on top and finish with the reduced pan juices 14 and a grind of pepper. Serve immediately 15.