Chicken Pizzaiolawith Melted Mozzarella

Season the chicken cutlets with salt and pepper, then dredge them in flour.

Heat 1/4 cup olive oil in a large stainless‑steel pan over high heat until smoking, and sear the chicken in batches until golden brown, about 2–3 minutes per side; set aside and keep warm under foil.

In the same pan, add the sliced mushrooms and cook until they release their moisture and begin to brown; remove and set aside.

Add the sliced bell peppers to the pan, season with a pinch of salt, and cook until softened.

Add the sliced garlic and sauté until golden.

Pour in the dry white wine and let it reduce slightly.

Stir in the tomato paste and cook for a minute to develop flavor.

Add the crushed plum tomatoes, dried oregano, and any additional salt or pepper to taste; simmer until the sauce thickens, about 5–7 minutes.

Return the mushrooms and chicken to the pan, coating them with the sauce; heat through.

Stir in the torn fresh basil.

Scatter the shredded mozzarella over the chicken pieces, then place the pan under a hot broiler until the cheese melts and browns lightly.

Serve the chicken pizzaiola hot, optionally with crusty bread or pasta to mop up the sauce.