Chicken Breasts Provençal

Name: Chicken Breasts Provençal
Ingredients: 1 pound ripe plum tomatoes; 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 1 flat anchovy fillet, mashed to a paste; 1/2 cup dry white wine; 3/4 cup chicken stock or reduced-sodium chicken broth; 10 pitted brine-cured black olives, thinly sliced lengthwise; 2 tablespoons unsalted butter, softened; 1 tablespoon finely shredded basil