Rinse chicken and pat dry. Season the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. Dredge the chicken in gluten free flour to coat lightly. Heat oil in a dutch oven or wok over a medium-high heat. Add the chicken in batches and braise on both sides. Remove and set aside.
Lower heat to medium and add 2 tablespoons of oil to the pot. Brown onions, about 5 minutes.
Add garlic and cook about 30 seconds being careful not to burn the garlic. Then return chicken to the pot.
Pour tomato sauce into a separate bowl. Add oregano, salt and pepper to taste. Stir and pour over chicken.
Add wine and cook over a medium-high heat until the alcohol is evaporated, stirring and scraping up browned bits on the bottom.
Add crushed tomatoes, green pepper, chicken bouillon, bay leaf and stir. Cover and simmer for 30 minutes.
Finally, add olives and mushrooms. Stir and cook for 10 minutes more. Serves 6
I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
Braise your chicken in batches so as not to crowd the pan.