Sprinkle each piece of chicken generously with sea salt
and freshly ground pepper. Prep the tomatoes, garlic, and
basil and set aside.
Heat the olive oil in a large heavy skillet until a drop
of water sizzles across the top.
Add the chicken and pan-fry for several minutes on each
side – the goal here is to get the chicken cooked and get a
nice browning on the outside. When the chicken is done, set
aside.
Add the tomatoes, and return to heat.
Simmer to cook the tomatoes down into a
chunky-sauce-like-mixture.
Add the garlic and butter and stir to combine until the
butter is melted.
Add the chicken back in to soak in the sauce for a few
minutes.
Just before serving, stir in the basil, then serve with
pasta.