CHICKEN SCALLOPPINI WITH TOMATOES

4 skinless, boneless chicken breast halves
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon olive oil
2 large cloves garlic, minced
4 anchovy fillets, drained and chopped
1/2 cup pitted kalamata olives, halved
1/2 of a 14 1/2 ounce can Italian plum tomatoes with liquid, chopped
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
3 tablespoons snipped fresh basil
1 tablespoon snipped Italian parsley
2 tablespoons drained capers

Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4 inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet. Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper. Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Serves 4.