1. In large skillet over med, heat oil. Add chicken and cook until browned on all sides.

2. In medium bowl, combine flour, basil, garlic, pepper, wine and tomato paste and blend until smooth. Stir in tomatoes. Move chicken to side of skillet. Add tomato mixture, and place chicken, meaty side up, in sauce. Bring to a boil, reduce heat to medium-low, cover, and cook 10 minutes, stirring occasionally.

3. Turn chicken. Stir in pepper and onion. Cover, cook an additional 8-10 minutes, until chicken is fork-tender and juices run clear, stirring occasionally. Stir in olives and serve.

Serve over rice or pasta.

Per serving:

280 calories, 8g fat (26% Cff) 75 mg cholesterol, 230mg sodium