2-3 lbs. skinned chicken breasts
1/4 c. flour
4 tbsp. olive oil
3 lg. onions
1 tsp. fresh rosemary
3 cloves garlic, minced
1 c. chicken broth
28 oz. can tomatoes

Preheat oven to 400°F.

Dust chicken pieces with flour and set aside. Heat olive oil in large skillet. Sauté onions, rosemary and garlic; add chicken pieces. Be careful not to allow garlic to brown (you can push it off to one side or up on top of the chicken).

Cook chicken pieces for 4 minutes on each side or until lightly browned.

Put chicken in baking dish. Add tomatoes and chicken broth to onions in skillet; cook for 2 minutes. Pour liquid over chicken and bake, covered for 45 minutes.