Instructions: Melt the butter in a skillet over medium-high heat and brown the chicken on both sides. Add the tomatoes, onion, salt, marjoram and oregano. Reduce heat, cover and simmer for 10 to 15 minutes until the tomatoes render their liquid.

Dissolve the arrowroot in water, remove the chicken from the pan and add the arrowroot to the mixture. Heat over medium heat until the sauce thickens. Pour the sauce over the chicken and serve. Garnish with fresh herbs.

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