Potato Crusted Chicken with Olives and Red Wine

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2 large russet potatoes, about 1 pound

4 tablespoons olive oil

3 tablespoons unsalted butter

4 chicken breasts, skin off and boneless, about 1 pound

Salt and pepper

3 tablespoons chopped shallots

1/4 cup pitted Greek Calamata olives, coarsely chopped

1/4 cup dry red wine with dark rich color (such as Syrah)

1/2 cup chicken stock

6 to 8 basil leaves, washed and julienned