Heat butter in a large skillet over medium high heat. Toss sliced chicken with 2 T oil and Herbes de Provence salt and pepper.

Saute in pan until just cooked through. Remove from pan and set aside. Add squash and zucchini to the pan and cook until softened, about 10 minutes. Add in garlic and dried basil ( wait until the end to add fresh basiand saute for 1 minute. Add in tomatoes and capers. Reduce heat and add chicken back in to the pan. Simmer for 5 minutes. Serve over egg noodles.