Coat the chicken on both sides with the flour (or cornstarch), pressing to make the tenderloins, the thin strips of meat on the undersides of the breasts, adhere.

Gently shake off the excess flour, holding the chicken tapered side up to avoid detaching the tenderloins.

Heat olive oil in a heavy 10-12 inch skillet over medium heat. Arrange chicken tenderloin side down in the skillet and saute for exactly 4 minutes.

Using tongs, turn the chicken and cook until the flesh feels firm to the touch and milky juices appear around the tenderloins, 3-5 minutes more.

Remove to a platter and keep warm in a 200 degree oven while you prepare the sauce.

Remove all but 2 tablespoons of oil from skillet for sauce.

Heat skillet that you used for cooking chicken. Add shallots and cook, stirring, until shallots are softened, about 1 minute.

Increase heat to high and add wine. Boil, scraping the bottom of the skillet with a wooden spoon, until the win is almost evaporated.

Stir in tomatoes, capers and garlic. Cook, stirring constantly, until tomates have given up their juice, creating a thick chunky puree, about 2 minutes.

Add any accumulated chicken juices and boil the sauce until thick.

Remove from the heat, and stir in basil. Season to taste with salt and pepper. Spoon sauce over the chicken and serve immediately.