Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
Warm oil in a large nonstick skillet over medium-high heat until hot. Saut chicken until golden and cooked through, turning once, 5 to 7 minutes total.
Remove chicken to a plate; tent with foil to keep warm.
Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in wine and tomatoes, scraping up any browned bits from bottom of skillet with a wooden spoon. Bring to a boil and cook to blend flavors, stirring often, 2 to 3 minutes. Stir in olives.
