Sprinkle the chicken breasts with salt and pepper and coat with flour. Heat the olive oil in a heavy frypan and cook the chicken 4 minutes on each side. Set aside.
To the frypan, add shallots and cook until softening, about 2 minutes. Increase heat and add wine. Cook until wine is almost evaporated then add tomatoes, capers and garlic. Simmer 10 minutes until sauce is thick.
Serve the chicken on plates topped with the sauce and garnished with basil.