Cut the chicken breast into small pieces.
Finely chop the onion and fry in sunflower oil.
As the onion is slightly browned, add the chicken fillet pieces to it and continue cooking until half cooked.
Place bay leaves in a frying pan and top with white wine. Salt a little.
Close the lid and simmer over low heat until tender. The chicken will acquire a delicate taste and absorb the delicate aroma of wine and bay leaves. Place the chicken on a platter before serving and garnish with finely chopped herbs.