2 tbsp (30 mL) garlic butter or 2 tbsp (30 mL) butter and 1 garlic clove, minced
2 sprigs fresh rosemary or thyme
4 skinless, 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. Add rosemary and chicken. Sprinkle with salt and pepper. Cook, uncovered, until chicken is golden, 4 minutes 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, until springy when pressed, 6 to 8 more minutes. Place chicken and tomatoes on plates and spoon pan sauce over top. Great with rice or boiled new potatoes.
Adapted from Chatelaine