Chicken with Green Beans and Tomatoes

Rinse beans, cut off ends and boil in generously salted water for about 8 minutes. Cook, drain and rinse immediately in cold water. Peel shallot and garlic and finely chop. Blanch tomatoes, peel and cut into quarters. In a pan heat butter and fry shallot until translucent. Add garlic, fry briefly, then add tomatoes and beans. Season with salt and pepper and cook for about 5 minutes. Rinse lemon and cut into thin slices. Season chicken breasts with pepper and fry in hot oil on both sides. Add rosemary and lemon slices, pour in chicken broth and simmer, covered, for about 7 minutes.