Skillet Chicken and Tomatoes

Heat a skillet over medium heat, then add cooking oil. While skillet warms up, season both sides of the chicken breasts with salt and pepper.
Put flour in a shallow dish. Dredge chicken in flour until evenly coated.
Cook chicken breasts for 2-3 minutes on each side, making sure to brown the chicken and to cook the through. The internal temperature should be 165℉. If needed, cover skillet with a lid to help the chicken fully cook. Once cooked, remove chicken from skillet and set aside on a clean plate.
Drizzle the same skillet with more oil. Add the tomatoes. Allow to cook and blister. This will take a few minutes.
Once tomatoes are blistered, add garlic. Stir until fragrant. Add chicken broth or white wine. Gently scrape the bottom of the skillet to deglaze. Add ¼ tsp of salt.
Return the chicken to the skillet and cover with the tomatoes. Let it simmer for ~30 seconds, then remove from heat. Garnish with fresh basil.
Serve and enjoy!