4-Step Chicken Marengo

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3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

One 14-ounce can chopped tomatoes

1/2 tablespoon butter