- 1 1/2 pounds chicken breast, cut into strips
- 6 large garlic cloves, minced
- 6 tablespoons butter, divided
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup parmesan cheese – grated
- 1/2 cup thinly sliced red onion
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- Salt and pepper both sides of chicken breasts. In a large saute pan, over medium-high heat, pan-sear chicken in 4 tablespoons butter. Sear on both sides until a nice golden brown – 3-4 minutes each side. Remove chicken from pan and set aside. (Chicken will not be fully cooked at this stage.)
- Using the same pan, reduce heat to medium and add remaining 2 tablespoons butter, and 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 – 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 and salt and 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.