Wash the chicken under cold running water and pat dry with a paper towel.

Heat a large, non-stick skillet to medium-high. Add olive oil and chicken breasts and cook until golden, turning frequently. When cooked, remove from pan, set aside and keep warm.

Add butter to pan. When melted, add the onions, garlic and rosemary. Sauté until the onions turn transparent, and then add the wine and tomatoes to the pan.

Bring to a boil then reduce the heat and simmer until the liquid has reduced by half.

Arrange chicken on serving plates. Spoon sauce over and serve.

Choose leaner meats without the skin more often as a great way to add protein without the extra fat and calories.