Preparation
Adding 1 1/2 teaspoon salt to chicken, set remaining salt aside. Adding ground black pepper, Combine seasoning throughout the chicken pieces.
Using flour dredge chicken pieces lightly, while removing any excess flour from the chicken.
Adding about 3 to 4 tablespoons of olive oil to low-medium flamed preheated skillet. Once oil becomes hot, add chicken and sauté for about 5-6 minutes on each side until chicken is brown on both sides.
Remove chicken and set aside.
Using the same pan add onions, red bell peppers, and minced garlic. Combine and sauté onions until it becomes translucent.
After transluscency has occurred season season onions and red bell peppers with remaining salt and ground black pepper.
Adding white wine, allow the wine to reduce.
Adding chicken broth, diced tomatoes, capers, and dried oregano combine all ingredients.
After sauce begins to simmer, add chicken pieces. Submerge chicken with the sauce.
Cover with a lid and allow the chicken to cook for an additional 20 minutes. Be sure to stir occasionally.
After 20 minutes plate, and garnish with fresh basil or parsley.
Enjoy!!!!