- 1 1/2 pounds chicken breast, cut into tenders sized pieces
- 6 cloves garlic, minced
- 6 tablespoons butter, divided
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 6 ounces mixed bell peppers, sliced
- 1/2 small red onion, thinly sliced
- 1 teaspoon dried Italian Seasoning (I use this brand)
- 1/2 teaspoon crushed red pepper flakes
- sea salt and black pepper, to taste
- grated parmesan cheese, for serving
- chopped fresh parsley, for garnish
- Season chicken breasts with salt and pepper on both sides. Heat 4 tablespoons of the butter in a large sauté pan, over medium-high heat. Once melted, add the chicken and pan-sear on both sides until they are a nice golden brown, about 3 minutes each side. Remove the chicken from the pan, cover and set aside (Chicken will not be fully cooked at this stage.)
- Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and the onions. Sauté until the onions are tender and the garlic is fragrant.
- De-glaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any bits that are stuck to the bottom of the pan. Add the Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2 to 3 minutes.
- Add heavy cream and allow to simmer 5 to 10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.
- Mix peppers into sauce and add chicken back to the pan. Finish cooking chicken in the sauce on low. Let simmer for about 10 minutes, or until the peppers are tender and the chicken is cooked through.
- Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving.
Per Serving - Calories: 464 | Fat: 34g | Protein: 38g | Net Carbs: 4g