1. Cut the chicken breast fillets diagonally into two pieces each and marinate them in soy sauce.

2. Brown the chicken fillets in batches in melted butter over medium heat, seasoning with salt and pepper to taste. Once browned, transfer the fillets to a Dutch oven or a large covered pan.

3. In the same pan, combine 250ml (1 cup) of water, 125ml (1/2 cup) of heavy cream, 125ml (1/2 cup) of beef broth, 2 sprigs of fresh rosemary, and 1-2 teaspoons of sambal oelek (chili paste). Bring the mixture to a simmer, then cover and cook for approximately 15 minutes at 180°C (350°F). Stir in 2 tablespoons of cornstarch and continue to simmer for an additional minute.

4. Cut 60g (1/2 cup) of sun-dried tomatoes into smaller pieces and stir them into the sauce. Taste and adjust the seasoning with salt and pepper if needed.

5. To serve, sprinkle with pitted green or black olives and chopped fresh herbs, such as parsley or thyme. Serve the dish hot alongside cooked rice or pasta and a side salad.