Place the chicken breast on a work surface. Sprinkle both sides with kosher salt, pepper, and paprika. Place the flour on a plate. Lightly dredge both sides of the seasoned chicken in the flour. Set aside.

In a large sauté pan over medium heat, add 1 tablespoon salted butter and 1 tablespoon extra virgin olive oil. When the butter has melted, sauté the chicken breast. You will have to do this in 2 or 3 batches adding more of the oil if needed. Sauté for about 2 minutes per side or until golden brown. Use an instant read digital thermometer to check if the chicken is done. The internal temperature should be 165 degrees F. Remove the chicken to a plate and cover with foil to keep warm.

In the same pan over medium heat, add 1 tablespoon of butter. When it has melted, add the onion. Season with a pinch of kosher salt and a few grinds of pepper. Sauté for 3 to 4 minutes or until translucent.

Add the tomatoes to the pan and sauté another 2 to 3 minutes.

Add the garlic and tomato paste, stir and sauté for 30 seconds. Pour in the wine and bring the sauce to a low boil. Reduce the sauce to about one half. This should take 2 to 3 minutes.

Remove the pan from the heat. Add the remaining tablespoon of butter and stir to melt. Add the basil and stir to combine. Season to taste with salt and pepper.

Pour any of the juices on the plate with the chicken into the sauce and stir to combine. Top the chicken with the sauce and more chopped basil.