• For onions:
  • 50 gram butter
  • 300 gram red onions
  • 25 gram sugar
  • 50 ml red wine (Barolo or a heavy cooking wine will do)
  • Salt & Pepper to season
  • 40 ml Olive oil
  • 4 pc Chicken Breasts (150-180 gram each)
  • Salt & Pepper to season
  • 16 pc Cherry Tomatoes (4 per person or more)
  • 20 ml Good Balsamic vinegar
  • 60 gram Rucola leaves
  • 320 gram cooked Rice (can be flavored too, with saffron for example)


Slice onions and saute in butter over medium to low heat until light golden brown. Add sugar and let caramelize.  Add red wine and cook further to reduce liquid. Season with salt and pepper. Set aside.

Season chicken breasts and place in hot pan with olive oil. Saute from all sides till golden brown and cooked from the inside, approx. 12 minutes.

While cooking chicken for the last 2 minutes, add the cherry tomatoes and cook them lightly, until almost done.

Place cooked rice on the plates, top with Rucola, then add cooked chicken breasts and top with caramelized onions, then drizzle cherry tomatoes and sauce around the dish. Add a few drops of balsamic vinegar to the plate.