Season the chicken breasts lightly both sides with salt and pepper

To a large cast iron skillet or sauté pan , add the butter over medium heat. When melted and bubbling, add the chicken breasts, cook one on side until browned (about 5 minutes for thin and 7-8 minutes for thick) and turn. You have to watch the butter so it doesn’t burn, so you may have to regulate the heat.

Turn the chicken, cook for 1 minute and move to the side of the pan. Add the tomatoes, rosemary, sage, chives, salt and pepper and coat well in the butter and herbs. Cook until the tomatoes just start to soften (not mushy) remove and serve immediately.