- 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.