Easy Skillet Chicken

4-half boneless chicken breasts, skinned
6 Tbls. Parmesan cheese
3 Tbls. flour
1/2 cup chopped onion
2 Tbls. olive oil
1/2 tsp. rosemary, crushed
1 cup sliced mushrooms
1 can (14 1/2 oz.) Italian style stewed tomatoes

Flatten chicken slightly. Coat with 4 Tbls. Parmesan cheese and then flour. Salt and pepper to taste. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onions, and rosemary until soft. Add tomatoes; cook uncovered over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Server over hot, cooked, buttered pasta of your choice. Enjoy!