Serves 4

For the tomato sauce

2 tablespoons of olive oil

1 small red onion

2 cloves of garlic

400g cherry tomatoes

150ml white wine

Seasoning

Handful of basil leaves

For the chicken

Chicken breasts (1 per person)

Olive oil

Seasoning

To make the sauce

1. Peel the onion and garlic.
2. Finely dice the onion.
3. Heat the oil in a lidded sauté pan, over a low to medium heat.
4. Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
5. Add the cherry tomatoes to the pan, stir and then cover with a lid.
6. 4-5 minutes after adding the tomatoes to the pan, remove the lid and press them down with the back of a wooden spoon. Return the lid.
7. Repeat step 6 after another 4-5 minutes.
8. After another couple of minutes, add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn. 
9. Pour in the white wine and season well with salt and black pepper. Return the lid and leave to simmer for a few minutes.
10. Tear in the basil leaves, stir and serve.

To make the chicken

1. If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
2. Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
3. Beat each chicken breast with a rolling pin until they are approx 1.5 cm thick. The chicken breasts want to be  flattened so they are an even thickness.
4. Place the chicken in a Tupperware (or similar) and drizzle with olive oil. Season.
5. Rub the oil and seasoning into the chicken breasts.
6. Heat a griddle pan and once the pan is up to temperature, lay the chicken breasts onto the griddle and cook for 3-5 minutes on each side until golden brown.