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1
Preheat your oven to 450 degrees F with a rack in the middle.
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2
Place the cut and seeded peppers into a glass baking dish lined with foil.
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3
Drizzle with 1 tablespoon olive oil and season with salt and pepper.
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4
Tightly cover the dish with foil and roast for 30 minutes.
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5
Remove the dish from the oven and let sit for an additional 30 minutes without removing the foil cover.
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6
Remove the skins from the peppers by simply peeling them off with your hands.
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7
Roughly chop, and set aside.
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8
This can be done a day ahead of time; simply refrigerate the peeled, roasted peppers.
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9
Season the chicken on both sides with salt and pepper, then lightly dredge in flour, shaking to remove the excess.
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10
Put the remaining 2 tablespoons of extra virgin olive oil in a pan over medium-high heat until just smoking.
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11
Add the chicken breasts and cook for 4 minutes on each side without moving.
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12
We are not cooking the chicken through here, merely browning the outside.
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13
Remove the chicken to a plate until needed.
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14
Add your onions to the empty pan and saute until softened, about 2 minutes.
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15
Add the garlic and stir until fragrant, about 30 seconds.
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16
Add the white wine to deglaze the pan, scraping up any brown bits with a wooden spoon that were left behind from the chicken.
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17
Let boil until reduced by half.
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18
Add seeded and diced tomatoes and roasted peppers.
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19
Cook over medium heat until the tomatoes have released their juice and the resulting liquid has reduced by half.
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20
Add the chicken stock, bring to a boil, then reduce to a rapid simmer until the liquid is again reduced by half.
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21
Slowly add the heavy cream to the pan, whisking constantly, until completely incorporated.
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22
Bring up to a boil, then reduce to a rapid simmer, until the sauce starts to thicken.
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23
Nestle the semi-cooked chicken into the sauce, pouring in any juices that may have accumulated on the plate.
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24
Cover, and cook over medium heat for 10 minutes to finish cooking the chicken.
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25
Remove the cooked chicken to a plate and tent with foil to rest and keep warm.
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26
You can serve the sauce as is, chunky style, or you can carefully place the hot sauce into a blender and puree it.
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27
Serve by pouring the sauce onto a plate, topping with chicken, then topping with freshly grated Parmesan cheese and pieces of prosciutto.
