Season the chicken generously on both sides with salt and pepper.
Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the pan and cover to keep warm.
Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.