Sliced chicken breast

Ingredients

• 600 g (2 breasts of 300 g each, trimmed)chicken breast
• 400 gcherry tomatoes
• 150 glamb’s lettuce
• 1 clovegarlic
• 100 mlwhite wine
• as neededthyme
• as neededrosemary
• 30 gextra-virgin olive oil
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Season the tomatoes

   Wash and dry the cherry tomatoes, then quarter them. Put them in a bowl and season with salt, pepper, oil and thyme; mix gently and set aside while you prepare the chicken.

2. 2

   Infuse the oil

   Add a small drizzle of oil to a wide frying pan, then add the crushed garlic clove and rosemary. Cook over a low heat for about 3–4 minutes. Once the oil is hot and fragrant, remove the garlic and rosemary, then add the whole chicken breasts.

3. 3

   Brown the chicken

   Season the chicken with salt and raise the heat slightly. Brown for about 4–5 minutes on each side, turning halfway through, then pour in the white wine to deglaze the pan.

4. 4

   Finish the sauce

   Let the alcohol evaporate, then cook for a couple more minutes or until the chicken is cooked through at the centre. Check the thickest part: the juices should run clear and the meat should have no pink areas. Take the chicken out of the pan and set it aside briefly, then reduce the pan sauce over a high heat until more concentrated and slightly thickened; turn off the heat.

5. 5

   Slice and serve

   Cut the chicken crosswise into even, fairly thick slices. Add the lamb’s lettuce to the prepared tomatoes and mix gently. Divide the salad between plates, top with the chicken and reduced pan sauce, finish with freshly ground pepper and serve immediately.

What is sliced chicken breast?

This is a simple Italian-style way of serving chicken breast: brown the meat whole, slice it across the grain and present it over a fresh salad. The name tagliata refers to the sliced presentation, rather than a particular cut of meat.

Here, cherry tomatoes and lamb’s lettuce keep the plate bright, while white wine, garlic, thyme and rosemary bring savoury flavour to the chicken and its pan sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 45g protein, 9g carbs, 15g fat.

The chicken supplies most of the protein, while the tomatoes and lamb’s lettuce contribute some carbohydrate and fibre. Olive oil carries much of the fat, with a smaller contribution from the chicken and the wine sauce. For a more balanced plate, add a portion of potatoes or wholegrain bread alongside the salad.

The tomato and herb base

Cherry tomatoes: quartering them gives the seasoning plenty of surface to cling to, while their juices mingle with the oil and thyme. Let them stand while the chicken cooks so the flavours have time to combine.

Aromatic oil: gently warming the crushed garlic and rosemary helps infuse the oil before the chicken goes into the pan. Remove them once fragrant so they do not stay in the pan and become bitter as the chicken browns.

Getting a golden sear

Dry chicken: pat the breasts dry before cooking if they are damp; surface moisture can slow browning. Use a wide pan so the pieces have room rather than crowding each other.

Steady heat: start with the infused oil hot, then brown each side for about 4–5 minutes, turning once. The aim is a well-coloured outside before the brief finishing cook in the wine.

Cooking through without drying

Doneness: the thickest part should be fully cooked, with clear juices and no pink areas, as the method specifies. A cut into the thickest section gives a direct check; avoid leaving the breasts in the pan longer than needed.

Rest briefly: set the chicken aside while the sauce reduces, then slice it just before plating. Cutting across the breast makes neat pieces that are easier to serve.

Reducing the wine sauce

Deglaze: pour in the white wine after browning and let it bubble so it can loosen the browned bits from the pan. Allow the alcohol to evaporate before continuing to cook the chicken for a couple more minutes.

Concentrate: remove the chicken before reducing the sauce over a high heat. Stop when it looks slightly thickened and more concentrated, then spoon it over the sliced meat.

Serving the salad

Lamb’s lettuce: fold it into the seasoned tomatoes gently just before serving, so the leaves stay fresh rather than getting crushed. Divide the salad across the plates and arrange the warm chicken on top.

On the side: serve with crusty bread to catch the sauce, or add boiled or roasted potatoes for a more substantial meal.

Recipe notes & tips

• Pat the chicken dry before it goes into the pan to help it brown.
• Choose a pan wide enough to hold both breasts without crowding.
• Keep the heat low while the garlic and rosemary infuse the oil.
• Turn the chicken once during browning for even colour.
• Reduce the sauce after removing the chicken so the meat does not overcook.
• Fold the lamb’s lettuce into the tomatoes shortly before serving.

Variations

• Add lemon: finish the sauce with a little lemon juice for a brighter flavour.
• Use baby spinach: swap it for the lamb’s lettuce and fold it in just before serving.
• Add olives: scatter a few sliced olives through the tomato salad for a savoury note.
• Try oregano: use it in place of thyme for a different herbal flavour.
• Serve with potatoes: add boiled or roasted potatoes to make the meal more substantial.

Common mistakes to avoid

• Crowded pan: the chicken can steam instead of brown; use a wide pan or cook in batches.
• Burnt aromatics: garlic and rosemary can turn bitter; infuse them gently and remove them once fragrant.
• Soggy salad: the leaves can wilt if mixed too early; combine them with the tomatoes just before plating.
• Overcooked chicken: the breasts can dry out if left in the pan too long; check the thickest part and remove them once cooked through.
• Thin sauce: it lacks concentration if removed from the heat too soon; reduce it until slightly thickened.

How to store

Refrigerate leftover chicken and salad separately in airtight containers and use within 2 days. Reheat the chicken gently in a covered pan with a splash of water or sauce; the salad is best served cold and fresh, and may wilt after storage.

Frequently asked questions