Heat a frying pan over medium heat for 5 minutes. Melt the butter in the pan.
2 Tablespoon butter
Put the flour along with salt and pepper to taste on a plate, and dip the chicken fillets in the flour to lightly coat.
1/4 cup flour, salt and pepper to taste, 4 chicken breast fillets
Add the chicken fillets to the pan and cook, turning once about halfway through the cooking time. The cooking time will vary depending on how thick your fillets are. I sliced mine thin, so the total time was about 15 minutes.
When the chicken is done remove it to a plate and keep it warm. Then add the wine, tomatoes and rosemary all at once to the skillet. Boil about 5 minutes until liquid is reduced. Then spoon the Tomato Rosemary sauce over the chicken and serve.
1/4 cup white wine, 3 medium tomatoes, 1/2 teaspoon fresh rosemary