Creamy Chicken Skillet (Print Version)

# Ingredients:

01 - 1 teaspoon ground pepper.
02 - 1 teaspoon sea salt.
03 - 2 tablespoons butter.
04 - 1 white onion, diced.
05 - 1/2 cup roasted red peppers, sliced.
06 - 1/2 cup pepperoncini peppers, drained.
07 - 2 tablespoons garlic, diced.
08 - 2 pounds chicken, cut in strips.
09 - 1 cup heavy cream.
10 - 1 tablespoon Italian seasoning.
11 - 1/2 cup chicken stock.
12 - 1/2 cup parmesan cheese, shredded.

# Instructions:

01 - On medium-high heat, warm up the butter in a big skillet.
02 - Sprinkle the chicken with pepper and salt, cook for around 8 minutes to brown it, then take it out.
03 - Sauté the onion and garlic together for about 5 minutes, stirring often, until they're golden.
04 - Toss in the red peppers and stock, cooking to reduce it by half over 5 minutes.
05 - Turn the heat off and whisk the cream and parmesan into the pan.
06 - Bring it back to the heat, stir in seasoning, pepperoncini, and chicken. Cook everything until the chicken's internal temperature is 165°F.

# Notes:

01 - If the sauce feels too thick, more stock can loosen it up.
02 - Try serving this with rice, pasta, or some veggies.
03 - Pepperoncini can be cut into slices or left whole—your choice!

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