In a sauté pan, heat 2 Tbsp of butter; add the shallots, garlic and red peppers and sauté for a few minutes until the shallots are soft. Add the oregano and the tomatoes and cook a few minutes longer, until the mixture reaches a sauce-like consistency. Sprinkle with flour, stir and cook 2 –3 more minutes. Add the wine and chicken broth and cook until the sauce thickens. Purée in a blender and pour into a saucepan. Add the cream and salt and pepper to taste. Keep warm. With a rolling pin, pound the chicken breasts to an even 1/4 inch thickness. Season all sides with salt and pepper. Sauté in the remaining butter, about 3 minutes per side (do not overcook). Transfer meat to 6 warm plates, nap with red pepper sauce and garnish with basil. Accompany with pasta.

Serves 6