Wash and pat dry your chicken tenderloins. Salt and pepper both sides of chicken tenderloins. Dredge your chicken tenderloins in the flour on both sides and shake off the excess flour. (By all means you can use chicken on the bone such as chicken thighs and breasts and that would be wonderful but will take an extra 10 minutes to cook)
Place olive oil on the medium high griddle and add your chicken breast to the pan and sear on both sides until lightly golden brown. Remove the chicken from the pan and add chopped red bell peppers, onions, garlic and salt and pepper to taste. Saute until aromatic and translucent. Add the white wine to the pan to deglaze and use your spatula to lift any of the delicious chicken tasty morsels. Reduce the wine until about half. Add the pureed tomatoes, chicken broth, capers, oregano and salt and pepper to taste. (now here is the point that my mom would have usually added just a pinch of sugar to help balance out the acidity of the tomatoes, I did not do that as the tomatoes were sweet and delicious)
Add the chicken back into the tomato sauce and let it simmer for about 20 minutes until fork tender. (If you decided to use chicken on the bone it may need 10-15 minutes more to cook)
Serve your delicious rustic chicken cacciatore recipe garnished with fresh chopped basil, a delicious side of sauteed green beans and side salad for a low carb, diabetic friendly meal. (You can also freeze this meal and enjoy another busy work week day)
Refrigerate leftovers in a sealed container in the refrigerator for up to 3 days or can be frozen up to 2 months. Just reheat and eat. Our family, more specifically boys, do not like big tomato chunks so we used pureed tomatoes. However, feel free to use whole canned tomatoes and break up or diced tomatoes.