Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini.

Coat both sides of each scaloppini with Nick’s magic rub.

Coat the scaloppini with flour and shake off the excess.

In a nonstick skillet, bring the extra light olive oil to a sizzle over medium-high heat.

Add the scaloppini and cook for 2 minutes per side.

Remove the scaloppini and place on a waiting dish.

Dispose of the oil in the pan and add the extra virgin olive oil. Reduce heat to medium.

Add the onion and red pepper flakes. Stir well and cook for 2 minutes.

Add the garlic, stir, and cook 1 minute.

Add the red bell pepper, stir, and cook 1 minute

Add the mortadella, stir, and cook 2 minutes.

Add the white wine and stir to dislodge the brown bits stuck at the bottom. Cook for 2 minutes.

Increase heat to medium-high and add the chicken stock and whipping cream. Bring to a boil.

Add the chicken scaloppini to the pan, reduce heat to medium and cook 2 minutes to reheat the scaloppini throughout.

Remove the scaloppini and keep warm.

Stir the sauce while cooking for 2 more minutes.

Reduce the heat to medium-low, add the butter and parsley, and stir until the butter has is melted into the sauce.

Salt and pepper to taste.

To serve, spoon the Mortadella sauce over the scaloppini and decorate with a sprinkle of chopped parsley.