4 to 6 chicken cutlets
2 tbsp. olive oil
1/3 c. flour
3 red bell peppers roasted, seeded and cut into strips
2 lg. garlic cloves, minced
3 tbsp. small capers in brine rinsed in cold water
3 tbsp. pignoli (roasted)
1 c. dry white wine
salt and freshly ground black pepper

Wash and dry chicken cutlets. Sprinkle salt and pepper on both sides and dip them in flour to coat lightly. Heat the oil in a nonstick frying pan. Brown the cutlets lightly on both sides on medium high heat. Do not overcook.

Place cutlets in a dish when all done. In the same pan add the garlic and sauté for a few seconds, then add the capers, peppers and pignoli and sauté everything for a minute or so, add the wine, adjust the seasoning and put the chicken back in the pan.

Cook everything together for about 2 minutes until sauce thickens. Place chicken in a serving platter and pour all that wonderful sauce over it.

Serve immediately with your favorite potatoes, rice polenta or angel hair pasta.