Heat a large skillet over medium-high heat and add the olive oil. Add the chicken (in batches if needed) and season well with salt and pepper. Saute the chicken about 8 minutes per side. Remove to a plate and pour off all but a tablespoon of the drippings from the pan.
Return the pan to the stove and on medium and sauté the garlic and shallots for about 20 seconds. Add the wine, herbs and tomatoes, increasing the heat to high, deglaze the pan for about 3 minutes.
Add the chicken back to the pan and cover, simmer over medium low heat until chicken is cooked through, about 25 minutes.
Transfer the chicken to a large serving plate and tent with foil to keep warm. Add the olives, capers and beans to the skillet and bring to a simmer. Cook until the sauce thickens – about 10 minutes. Remove foil and spoon olive and bean mixture over the chicken. Garnish with basil before serving