I sautéed a white onion in butter and seasoned it with Penzey’s Foxpoint , added a pint of halved grape tomatoes, and when the tomatoes were soft, removed them and kept them warm in a separate bowl.
I had flattened two chicken breasts which I then seasoned with orange peel and Penzey’s Sunny Paris, then I cooked them in the same pan I had cooked the veggies in.
After the chicken was cooked through I added the. Bpveggies back in fir a couple of minutes to warm everything through.
Served it over rice cooked in chicken stock, with a little butter added in at the end