Dice the tomatoes into small cubes. Set aside . Season each side of the chicken breasts with salt and pepper. In a frying pan on low heat, add the olive oil and gently cook the chicken fillets until nice and brown on each side. Use a very low heat so they don’t over brown but still cook through. Add the butter to the pan, the pan heat should be gentle so the butter melts slowly without browning. Once melted, baste the chicken using a spoon. Do that a few times. Peel the garlic, mince or chop very finely and add to the pan. Mix a little and then remove the chicken breasts and set them aside to rest in a warm place. Add the diced tomatoes to the pan and leave to stew for a few minutes. Add the white wine and leave to stew for 15 minutes on low heat. Check seasoning with salt and pepper. Chop the basil finely using the stalk end first keeping the leaf end for later. Return the chicken breasts along with any of their juices to the sauce. Leave 1 minute to reheat. Add the basil to the chicken and mix well . Can also add some basil to the tomato mixture before . Just cool to cover the chicken. Serve how t with any rice , noodle or even pasta !! Ready !!