Pan-fried Chicken Breast with Cherry Tomatoes

Ingredients

• 4 chicken cutlets (≈150 g each)
• Salt
• pepper, freshly ground
• 20 g butter
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• 1 tbsp sage leaf
• 200 g cherry tomatoes (halved)

Instructions

1. 1.

   Wash and drain the cherry tomatoes. Wash the cutlets, pat them dry, and flatten with a rolling pin. Season with salt and pepper and fry in a hot pan with butter for about 3 minutes per side until golden yellow.

2. 2.

   Sprinkle the chopped herbs and sage leaves over the cutlets, add the tomatoes, and cook for another 5 minutes. Serve with a green leaf salad.