Provencal Chicken Saute

poultry, sauces

2 whole chicken breasts *
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
----PROVENCAL SAUCE----
1/2 cup dry white wine
14 oz italian plum tomatoes
1/2 cup julienned red bell pepper
1 clove garlic, minced
1 tablespoon minced fresh parsley
1/8 teaspoon dried thyme
1 salt and pepper to taste
1/4 cup black olives
1 tablespoon drained capers

* Chicken breasts should be skinned, boned and split.