Season chicken breasts with sea salt and black pepper on both sides. In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 4 tbsp of butter. Sear on both sides until they are a nice golden brown. About 3-4 minutes each side. Remove the chicken from the pan 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 tbsp of butter, and the minced garlic. Brown the butter and garlic. About 1-2 minutes. Be careful not to burn the garlic as it will turn very bitter.
Keeping at medium heat, add sliced red onion and saute onions until transparent. About 3-4 minutes.
De-glaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any stuck on pieces of chicken and garlic. Add Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.
Add heavy cream and allow to simmer 5-10 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 10 minutes.
Per Serving – Calories: 464 | Fat: 34g | Protein: 38g | Net Carbs: 4g