1
Place the flour in a small pan and season with salt and pepper. Add 1/2 t. oregano.
2
Season the chicken with salt and pepper and dredge the pieces in the flour to coat lightly.
3
Heat a skillet over medium-high heat and add olive oil. Add the chicken pieces and cook until browned, about five minutes on each side. Transfer the chicken to a plate and set aside. Add the mushrooms, bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat for about five minutes.
4
Add the wine and cook for another three minutes until reduced by half. Add the tomatoes (undrained), broth, and capers. Return the chicken pieces to the pan and turn them over to coat in the sauce. Bring the sauce to a simmer and turn down the heat.
5
Cook the chicken for about 25 more minutes. Sprinkle the basil over the top of the mixture in the last five minutes of cooking.
