Season the chicken with salt and pepper, then coat with flour. In a large skillet, heat the oil, sear the chicken breasts, and set aside.

In the same oil, sauté the onions and bell peppers. Add the garlic and tomatoes, season with a bit of salt, and cook until softened.

Once softened, add the chicken and its juices back to the skillet, pour in the wine, and cook until the alcohol evaporates.

At this point, add the water, adjust the salt and pepper, and bring to a boil over medium heat until the chicken is cooked. Finally, add the chopped cilantro.