Mix together flour, garlic powder and seasonings.
Combine milk and eggs in another bowl.
Dust chicken in the flour, dip in the eggwash and then dust with flour again.
Heat a layer of oil in a heavy-bottomed pan and fry the chicken, covered, until golden all over. Remove.
Heat a little oil in a pot and gently saute garlic, onion and chillies until tender, stirring now and again.
Add a little more oil if needed, together with the mushrooms. Briefly cook.
Then add wine, stir and cook down a little.
Add about 1 cup stock, tomatoes, roasted capsicum, capers, anchovies, a little salt and freshly ground pepper. Mix well and bring to the boil.
Then return the chicken, turn heat down and gently simmer, covered, for about 20-30 mins until chicken is cooked, turning once.
Carefully remove the chicken, turn heat up, stir in the basil and briefly cook. Taste the sauce for seasoning.
Place a piece of chicken on individual plates and spoon plenty of the sauce over the top. Serve with your favourite potato dish and green vegies on the side.
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