Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so.

Sprinkle each piece of chicken generously with salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside.

Heat the olive oil in a large heavy skillet. Add the chicken and pan-fry for several minutes on each side to get a nice browning on the outside. When the chicken is done, set aside.

Simmer to cook the tomatoes down into a thick and saucy mixture. Add the garlic and butter. Add the chicken back in to soak in the sauce for a few minutes.

Serve with garlic bread and mashed potatoes.