Add 2 tablespoons of butter to a cast iron skillet on medium high heat and cook the bell peppers and onions for 2-3 minutes or until slightly softened.
Once melted add in two tablespoons of flour and garlic.
Whisk well until the flour has had a chance to "cook" for about 20 seconds.
Add in the red pepper flakes, oregano, basil, wine and chicken broth, then let reduce on medium heat for 18-20 minutes.
Coat the chicken tenderloins in the salt and pepper before tossing in the remaining flour.
Add in the chicken, cooking for 3-4 minutes on each side.