Dip the slices in the egg with a pinch of salt and pepper, coat with flour, and lightly fry (cooking will finish when the bell pepper cream is added).

Transfer to a plate and set aside; in the same oil used for frying the slices, fry the bell pepper cut into pieces. Once softened, add the thinly sliced piece of onion. Sauté everything until softened, add a scant tablespoon of flour and the wine.

Let it evaporate, if necessary, add a few tablespoons of water, and continue cooking. Pour the peppers into a blender and blend into a cream. Return the chicken breasts to the pan, pour the cream over them, and finish cooking on low heat. Serve hot.