Instructions: Melt half of the butter in a frying pan over a medium heat. Add the oil and garlic, and cook until aromatic. Put in the chicken, turn up the heat and fry briskly until it is plump and springy. Pour over the balsamic vinegar, quickly stirring everything around until it evaporates - a few seconds. Add the rest of the butter and the tomates. Season with salt and pepper, and simmer for about 15 minutes until the tomates have turned into a sauce nad the chicken is completely cooked.

Taste and adjust the seasoning with salt, sugar and a squeeze of lemon juice. Stir in the knob of butter until it has dissolved. Shred the basil leaves over the top and serve.

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