Instructions

Sprinkle 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper on both sides of the cutlets. Measure flour onto a plate or pie tin. Working with one cutlet at a time, press both sides into the flour. Make sure tenderloin is tucked beneath and fused to main porton of breast. Pick up cutlet from tapered end; shake gently to remove excess flour.
Heat butter and oil in a heavy bottomed skillet measuring at least 9 inches across bottom. Swirl skillet over high heat until butter has melted. Continue to heat skillet until butter stops foaming and has just begun to color. Lay cutlets in skillet, tenderloin side down.
Maintain medium high heat, so fat sizzles but does not smoke, and sauté cutlets until browned on one side, about 4 minutes. Turn cutlets with tongs (a fork will pierce meat); cook on other size until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Transfer cutlets to a plate, keep warm in oven set at lowest temperature possible, and continue with recipe.
Without discarding fat, set skillet over medium heat. Add shallots and sauté until softened, about 1 minute. Stir in garlic, then tomatoes. Increase heat to high and cook, stirring frequently, until tomatoes have given up most of their juice, forming a lumpy puree, about 2 minutes. Add wine, capers, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herbs and season with salt and pepper. Spoon sauce over chicken and serve immediately.