Chicken Pomodoro

Season the chicken with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion of the chicken registers 165°F, 6 to 8 minutes per side. Remove the chicken from the skillet, place on a plate, cover loosely with aluminum foil, and set aside.

Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the wine and cook, scraping the browned bits from the skillet, until the wine is slightly reduced, about 1 minute. Stir in the tomatoes, broth, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the tomatoes are softened and bursting, about 4 minutes. Use the back of a spoon to mash the tomatoes. Keep cooking until thickened, about 5 minutes.

Stir in the basil and place the chicken in an even layer nestled down in the tomato mixture. Turn off the heat and let sit for a few minutes to re-warm the chicken.

To serve, cut the chicken into 1/4-inch-thick slices. Spoon the sauce over the pasta (if using) and top evenly with the sliced chicken. Garnish with basil leaves and additional pepper and olive oil. Store the leftover sauce and/or chicken in an airtight container in the fridge for up to 5 days.