Actually, Augusta did the cooking today. This is what she did…
First the peppers; she sliced two peppers thinly using the mandolin and sautéed them in a little olive oil in a non-stick pan. She added salt and pepper and kept stirring for 5 minutes until cooked but still with a little bite.
Then the chicken; she coated the thin fillets of chicken breast in flour and sautéed them in a little oil in a non-stick pan. She seasoned the meat and cooked it through on both sides. Then, she removed it from the pan and added capers and a glass of white wine. When most of the liquid had bubbled away , she returned the chicken to the pan to coat it well in the thickened sauce. She re-heated the peppers and served up!
For variety, we often add a sliced onion to the peppers. It makes for a really quick vegetable accompaniment to meat or fish.