Seal chicken in separate pot, season with salt, pepper and rosemary and add water. Boil until cooked.
Cut chicken breast in half (through the middle for two thin slices), lightly pan fry then cover over in water. Boil for ~15-20 mins
In main pot saute' onion, garlic, then add mince. Brown. Add tomato puree, wine and lime.
Break chicken up with a fork and place into main pot. Add chicken water to main pot.
Simmer entire mixture for several hours on low. In the last 30 minutes add the herbs.
At the end, add a tablespoon of butter, stir through. Sauce is ready.