combine flour and pepper. Dip chicken in the mixtu shaking off the excess. In a large skillet, heat oil over moderatlely high Add the chicken; cook until golden brown, 2 to 3 minutes on each side. Tran the chicken to a warm serving platter and keep warm. Wipe out the skillet with paper towels. Add broth and basil to the skillet; bring the mixture to boil. Add red and green peppers and cook for 3 minutes.

Meanwhile, in a cup, combine wine and cornstarch; stir the wine mixture into the broth mixture in the skillet. Bring to a boil, stirring constantly Continue cooking until thickened, about 2 minutes. Spoon the sauce over the chicken and serve.