Season both sides of the chicken with salt and pepper, Heat olive oil in a skillet over medium heat. Add chicken breast and lower the heat to medium-low. Brown the breast on each side for 5-8 minutes. Remove to a plate and cover with foil.

In the same skillet add the shallots, saute over medium heat until they soften, then add the cherry tomatoes. Saute until they start to release  their juices, about 5 minutes. Add the sprig of rosemary, the sugar, the wine and the broth. Raise the heat to  medium-high. When the sauce reduces to about half add the chicken breast. Turn the frequently and when the sauce thickens add the butter. Angel hair pasta with a butter/parsley sauce and a crisp green salad make the dish complete.