Season your chicken pieces with salt and pepper evenly.
Dredge the chicken in flour lightly, ensuring all pieces are coated.
Heat olive oil in a large sauté pan over medium-high heat.
Once hot, add the chicken pieces and sauté until they are golden brown, which should take about 5 minutes per side.
Remove the chicken from the pan and set it aside.
Add the onion, bell pepper, and garlic to the same pan.
Cook until the vegetables are soft.
Pour in the white wine and stir well, scraping any brown bits from the pan's bottom.
Let it simmer for about 2 minutes.
Add tomatoes, chicken broth, olives, oregano, and basil to the pan.
Return the chicken pieces to the pan, ensuring they are submerged in the sauce.
Simmer for about 30 minutes until the chicken is tender and cooked through.