Salt and pepper chicken. Dredge with flour.
Heat butter in large skillet over medium-high heat. When butter starts to brown, add chicken; saute 3 minutes per side or until cooked. Makes 4 servings.
Remove chicken to platter; keep warm. To skillet over medium-high heat, add 1 cup dry white wine or broth, 1/2 cup raisins, 1/2 cup pine nuts, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, pinch pepper; cook, scraping browned bits from pan.