2 tbsp. olive oil
1 tbsp. butter
4 boneless/skinless chicken breasts
Flour
1 tsp. Italian seasoning
1/4 tsp. rosemary
1 tomato, cut in chunks or stewed tomatoes
Juice of 1/2 lemon
1 med. onion, sliced in rings
4 slices provolone

Melt olive oil and butter in pan. Dredge chicken in flour. Saute chicken until golden. Sprinkle chicken with seasonings. Add tomato, lemon juice and onion rings (one or two per piece of chicken). Reduce heat, cover and let simmer until onions are clear. Add slice of cheese over each piece of chicken, cover, and reduce heat.