Dredge chicken in flour seasoned with salt and pepper. Brown on both sides, about 5 minutes per side. Cover and set aside.
Reserve two tablespoons of pan drippings, add onion, garlic and bell pepper, and mushrooms. Cook 3 minutes. Or until vegetables start to soften.
Add in tomato paste and cook 1 minute.
Add wine, cook another 3 minutes. Add crushed tomatoes, capers, chicken broth, tomato sauce and oregano.
Return chicken to pan, turn in sauce to coat. Cover and cook for 25 minutes. Uncover and cook another 15 minutes or until the chicken is cooked through and the sauce has thickened.
Notes
Nutrition information for estimation purposes only.