3 assorted fresh peppers, red/yellow/orange
2 plum tomatoes
6 boneless, skinless chicken breasts
1/4 cup all-purpose flour
Salt and pepper
1/3 cup olive oil
Large onion, chopped
4 oz prosciutto, minced
3 cloves garlic, sliced
1/2 cup white wine
1 cup chicken broth
1/4 cup chopped pitted kalamata olives
Turn broiler to high. Roast peppers on all sides until the skin is charred. Put them in a bowl and cover until cooled. When cool, peel and seed the peppers and coarsely chop.
Slice each chicken breast into1 inch slices, on the diagonal and across the grain. Cover both sides of each chicken medallion with wax paper. Pound each to 1/4 inch thickness and season each with salt and pepper. Dredge each through flour, shaking off the excess.
In a large skillet heat the oil on medium heat. Cook each piece of chicken 2-3 minutes on each side. Keep the finished chicken covered and warm.
In the same skillet, saute the onion and garlic until the onion softens, about 4 minutes. Add the prosciutto and saute for 1 minute. Add the chicken broth and wine, stir to deglaze the pan. Continue to cook until the liquid is reduced by half.
Add the chopped peppers and olives, cook until warmed. Pour pepper and olive sauce over the chicken and serve warm.