Rosemary-Garlic Chicken

2 Tbsp garlic butter (or 2 Tbsp (30 ml) butter and 1 clove minced garlic)
2 sprigs fresh rosemary or thyme
4 boneless chicken breasts
generous pinches of salt and pepper
1/4 cup (50 ml) white wine
1/2 pint grape tomatoes

Melt garlic butter in a large frying pan over medium heat. If using regular
butter, melt, then stir in minced garlic and sauté for 1 minute.
Add rosemary and chicken. Sprinkle with salt and pepper. Then cook, uncovered,
until chicken is golden, about 4 min per side. Add wine. Using a wooden spoon,
scrape up and stir in any brown bits from pan bottom. Stir in tomatoes.
Cover and simmer, turning chicken occasionally, about 6 to 8 more minutes.
Then place chicken and tomatoes on plates and spoon pan sauce over top.
Delicious served with rice or boiled new potatoes.

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