Sprinkle chicken with salt, pepper and dredge in flour. Saute in oil over medium heat until both sides are browned. Remove chicken. Add bell pepper, onion and garlic to pan and saute until onions are cooked though. Add wine and simmer until it is reduced in half. Add can tomatoes with juice, capers, and oregano. Season with salt and pepper to taste. Add chicken back to pan and simmer covered until chicken is cooked through (about 30 minutes). Plate chicken with sauce spooned over and sprinkled with basil.