Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered baking dish. Saut� peppers until limp. Add to chicken. Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish. Bake at 180ºC or 30-35 minutes, basting once or twice during cooking.