Chicken scaloppine with capsicums in padella

Ingredients

• 2 large chicken breasts
• 80 millilitre olive oil
• 1/2 cup plain flour
• 150 millilitre dry white wine
• juice of 1 lemon
• 2 knobs butter
• 1/2 cup chopped flat-leaf parsley
• Capsicums in padella
• 120 millilitre extra virgin olive oil
• 1 large red onion, thinly sliced
• 2 medium potatoes, peeled and cut into 1cm dice
• 2 large red capsicums, halved, deseeded and thinly sliced
• 2 large tomatoes, quartered, peeled and thinly sliced
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 5 basil leaves, torn