Saute Chicken Provençal

2 chicken breasts (wing bone in)
salt (to taste)
pepper (to taste)
flour (as needed)
1 tablespoon butter
1 tablespoon olive oil
2 tablespoon shallots- (chopped fine)
2 teaspoons garlic- (chopped fine)
4 oz. white wine (chablis)
3 oz. tomato concasse
5 each kalamata olives (julienne)
3 each fresh basil leaf- (chiffonade)

1. First, clean off any excess fat that is on the chicken breasts.
2. Season both sides of the chicken well with salt and pepper.
3. Coat the chicken lightly with flour.
4. Heat the olive oil in a sauté pan. When the oil is hot, add half the butter and sauté the chicken until it is golden brown.
5. Remove the chicken and any fat that is leftover.
6. Add the rest of the butter, and sauté the shallots and garlic until the shallots are translucent.
7. Deglaze the pan with the white wine.
8. Add the tomato concasse and the Kalamata olives.
9. Let this simmer for a few minutes so the flavors can develop.
10. Put the chicken back in the pan to finish cooking (approximately 2-3 minutes).
11. When the chicken is done, cover it with the sauce before serving.