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 non stick 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 saute for a few seconds, then add the capers, peppers and pignoli and saute everything for a minute or so, add the wine, adjust the seasonoing 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. To roast your own peppers 1. Place each pepper right on top of your gas burner or your outdoor grill and char until black all over.