Take a large skillet with deep sides and fill it with just enough olive oil to coat the bottom of the pan. Heat the oil over medium high heat. While the oil heats up, whisk the flour, oregano, garlic powder, salt and pepper together in a bowl. Dredge each of the chicken cutlets through the flour mixture to coat them, and then get them into the oil to brown for about 2-3 minutes on each side. They do not necessarily need to be fully cooked through at this point, just browned. Remove them to a plate and set them aside.

Add the garlic to the pan and let it get fragrant for about 30 seconds. Then add the crushed tomatoes, capers, chicken stock, basil and crushed red pepper. Let the sauce simmer for 5 minutes. Then add the chicken back in and let the sauce and chicken simmer together for another 15 minutes. Take the pan off of the heat and serve the chicken immediately with lots of sauce on top. Rice on the side and salad make it an amazing complete meal!