Season the chicken cutlets with ? tsp salt and ? tsp pepper.

Season the flour with the rest of salt and pepper. Dredge the cutlets in the flour and knock off the excess.

Pre-heat a skillet over medium heat. Add 1 Tbsp of butter and oil.

Saute the cutlets for 3 minutes per side or until they reach an internal temp of 160f. I had to do this in batches because I couldn''t get them all in one skillet.

Add the garlic and saute for 1 minute. Add the roasted red pepper and cook for another minute.

Deglaze the pan with sherry and simmer until the liquid is reduced by half, about 2 minutes.

Reduce heat to low and add the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and add more salt and pepper to taste.

Divide the pasta, plate with the chicken and top with the sauce.