Heat a large sauté pan on medium high heat. Season the chicken with salt and pepper, and then fry in oil, for about 2 to 4 minutes on each side. Set aside on a plate. Using the same pan, still over medium heat, add garlic and onions then sauté for about 5 minutes. Next, add Kalamata olives, capers, and tomatoes and let cook for about 2 minutes. Lastly, add the parsley, basil and a squeeze of lemon juice. Pour the sautéed ingredients over the chicken and serve.