Put a bit of olive oil in a pan and once very hot, add the cherry tomatoes. Cook over high heat for a few minutes to brown. When it starts to singe, add a splash of soy, remove from the pan and set aside.
In the same pan, add a splash of olive oil and brown two chicken breasts. Cook over high heat so that it browns but does not cook completely. Save in a plate while you keep cooking.
Put a bit more olive oil, 1/2 onion, julienned, and 1/2 red bell pepper cut into sticks. Season with paprika, rosemary, salt and red bell pepper. Cook for a few minutes and add the golden brown chicken breasts to the pan.
Add 1/2 cup of white wine and bring to a boil for 3 minutes; add 7 oz of cream, 2 tablespoons of mayonnaise and 2 tablespoons of Dijon or old-style mustard. Mix everything together and if you think it’s too thick, you can add some water.
Remove from the heat and grate some cheese (the one you prefer), add baby arugula and golden cherry tomatoes; you can add what you like the most, I also added figs.
Bake at 480°F with the grill on to brown. Once brown, it is ready. Decorate with pomegranate.
Serve with rice or whatever you want.
Recipe by: @valenmacauliffe
