Combine flour, salt, and pepper. Dredge chicken in flour mixture.
Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet
Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cover and cook over medium heat 15-20 minutes or until chicken is tender. Serve over ice and garnish with green onions.