cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
Combine flour, salt, black pepper in shallow dish.
Dredge chicken lightly in flour mixture;shake off excess.
Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
Remove chicken from skillet;cover and keep warm.
Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
Stir to loosen browned bits from bottom of Skillet using a Whisk.
Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.