1 divided boneless breast
Seasoned flour
2 tbsp. oil
2 tbsp. butter
1 clove garlic, chopped
1/3 c. onion
3/4 c. white wine
1 tsp. basil
1/2 c. tomatoes
1/4 c. black olives
Parsley

Pound breasts to 1/4 inch. Dredge with flour. Saute in oil and butter, garlic and onion until brown. Add wine and basil. Cook 10 minutes over low heat. Remove chicken. Add tomatoes, olives and parsley. Reduce sauce. Return chicken.