Preheat oven to 425 degrees.
Slice chicken breasts into pieces about 3 inches long. Place the chicken pieces and flour in a large bowl and toss to combine.
Heat 2 T of olive oil in large skillet over high heat and flash fry the chicken about 1 minute on each side.
Transfer chicken to a covered casserole dish.
Wipe the skillet clean and heat 2 T of olive oil over medium heat.
Add the sliced cherry peppers and sauté about 1 minute.
Add the tomatoes and garlic and bring to a simmer.
Add the juice from the peppers, broth, wine, vinegar, lemon juice and herbs. Bring to a boil and simmer for 5 minutes.
Remove from heat and pour the sauce over the chicken.
Cover tightly and bake for 45 minutes.
Remove from oven and sprinkle with parsley. I recommend serving this with rice, pasta or roasted new potatoes.