Sprinkle chicken evenly with salt and pepper. Heat oil in a Dutch oven (or large deep skillet with a lid) over medium-high heat. Add chicken, in batches if necessary; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add onion and garlic to pan, and sauté 3 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until chicken is done.
Stir in olives and basil. Serve chicken and sauce over pasta.