Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2" thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.
Heat oil in a large non-stick skillet over medium-high heat.
Place flour in a shallow dish; dredge chicken in flour.
Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute.
Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.
Note: Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.
There are 272 calories in 1 serving of Sicilian Chicken.