Mediterranean Chicken

4 skinned & boned chicken breast halves
3 TBS all-purpose
2 TBS olive oil
1 14-1/2 oz. can chicken broth
1/4 cup sliced ripe olives, rinsed (or more to taste)
2 TBS capers
1/8 tsp. pepper
1 14 oz. can whole artichoke hearts, rinsed & halved
1 jar Progresso or the like roasted peppers, cut into strips

Dredge chicken in flour; set aside. Heat olive oil in large skillet over medium-high heat. Add chicken & cook 3 minutes on each side or until lightly browned. Add chicken broth & next 3 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened & bubbly. Stir in artichoke hearts & roasted peppers and cook until mixture is thoroughly heated.