Mix flour, salt and all spices except red pepper in small bowl. Lightly dredge chicken (reserve remaining flour).

Cook chicken in hot oil in non- stick skillet on medium heat for 3 minutes per side, until browned. Remove from skillet, then add bell pepper and onion. Cook and stir for 5 minutes or until tender.

Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring. Add red pepper to taste, if desired. Add olives if using. Return chicken to skillet, reduce heat to low, cover and simmer until chicken is cooked through.