Heat 60ml / 4 tbsp of the olive oil in a large frying pan. Add the garlic and crushed dried
chilli, and cook over low heat until the garlic is golden.
Raise the heat to moderate and add the remaining oil. Place the chicken slices in the pan, and
brown them lightly on both sides for about 2 minutes. Season with salt and pepper. Remove the
chicken to a heated dish.
Discard the garlic and chilli. Add the wine, tomato strips and olives. Cook over moderate heat
for 3-4 minutes, scraping up any meat residue from the bottom of the pan.
Return the chicken to the pan. Sprinkle with the torn basil. Heat through for 30 seconds, and
serve at once.