Season chicken and dredge flour. Heat olive oil in a skillet on medium heat and cook chicken on both sides until golden brown and cooked (until juices run clear). Set aside.

Combine the roasted red peppers, pine nuts, and shallots into a food processor and blend until pureed.

Melt butter and mascarpone cheese in the skillet on medium heat and then add about 3/4's of the roasted red pepper sauce and simmer for a few moments. Add a handful of fresh chopped parsley. Gradually add the cream to thin out the roasted red pepper and mascarpone mixture until desired consistency is reached. Return the chicken to the pan and continue to simmer and coat the chicken through the sauce. When sauce coats the back of a spoon it is done (aprox. 3-5 minutes).

Serve warm with garnish of extra red pepper sauce and whole pine nuts.