In large plastic bag, combine flour and garlic salt. Add chicken; shake until coated.
Heat oil in nonstick Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook 3 minutes or just until browned. Remove chicken from Dutch oven.
Add onion to Dutch oven; cook and stir 2 minutes or until tender, adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.