CHICKEN AND MUSHROOMS

            8 chicken cutlets, sliced thin
            ½ cup soy flour
            2 tablespoons butter
            2 tablespoons Colavita Extra Virgin Olive Oil
            8 ounces white mushrooms, whole caps only
            ½ medium red bell pepper, cut into matchsticks
            1 cup heavy cream
            ¼ teaspoon white pepper
            ¼ teaspoon dried sage or 1 teaspoon chopped fresh sage
            Salt to taste
            Fresh Italian parsley for garnish

Serves 4

Dust the chicken with soy flour. Heat the butter and Colavita Extra Virgin Olive Oil in a large skillet and sauté the cutlets until brown and cooked. Remove cutlets to a warm platter.

Add mushrooms and bell pepper and cook until tender. Then add cream, white pepper, sage, and salt; reduce sauce. Spoon over servings of chicken cutlets and garnish with parsley. Serve.