Chicken with Tomato-Basil Cream Sauce

This is my favorite chicken dish to make for company. Its super easy and seems more impressive than it actually is!

4 boneless, skinless chicken breast halves, pounded
3 Tbsp butter, divided
2 plum tomatoes, chopped
1 small onion, chopped
1/4 tsp salt
1/4 cup dry white wine (or chicken broth)
1/2 cup heavy cream
2 Tbsp fresh basil leaves, cut in thin strips

Season chicken with salt and pepper.

In 12 inch nonstick skillet, melt 2 Tbsp butter over med-high heat and cook chicken 8 minutes or until chicken is no longer pink, turning once. Remove chicken and set aside.

In same skillet, melt remaining 1 Tbsp butter, and cook tomatoes, onion and salt, stirring occasionally, 3 minutes or until tomatoes are tender. Stir in wine and cook, stirring occasionally, 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.