8 chicken cutlets (about 1 1/2 to 2 pounds), pounded thin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/3 cup olive oil
3/4 cup chicken broth
1/4 cup sweet marsala wine
1 tablespoon unsalted butter
1/4 cup chopped fresh flat-leaf parsley
2 roasted red bell peppers, quartered
8 (2 x 4 inch) slices mozzarella (about 1/4 pound)
1/4 cup freshly grated parmegiano-reggiano
1/2 teaspoon cornstarch
Preheat the broiler.
Rinse the chicken, pat dry, season with salt and pepper, and coat lightly with the flour. Heat the oil in a large nonstick skillet over medium flame and saute the chicken for about 6 minutes, turning once, or until lightly browned on both sides. Drain the oil from the skillet and discard. Add the broth, wine, butter, and parsley. Cover and simmer over low heat until the chicken is cooked through, about 8 minutes.
Remove the chicken from the skillet to a nonstick broiler pan, leaving the liquid in the skillet. Place a piece of roasted pepper on each piece of chicken and top with a slice of mozzarella. Sprinkle with parmigiano-reggiano cheese. Broil until the mozzarella has melted, about 3 minutes. Remove the chicken from the broiler and place on a serving platter. Keep warm.
Mix the cornstarch with the liquid in the pan. Pour over chicken and serve.