Creamy Chicken Scampi

Ingredients

• 1 1/2 pounds chicken breast, cut into tenders sized pieces
• 6 cloves garlic, minced
• 6 tablespoons butter, divided
• 3/4 cup chicken stock
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 6 ounces mixed bell peppers (red, yellow, orange, green), sliced
• 1 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
• freshly shredded parmesan cheese, for serving and garnish
• finely chopped fresh parsley, for garnish

Instructions

1. 1

   Season chicken breasts with salt and pepper on both sides. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken tenders 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.)

2. 2

   Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and half of the onions. Sauté until the onions are tender and the garlic is fragrant.

3. 3

   Deglaze 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.

4. 4

   Add the 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.

5. 5

   Add chicken back to the pan, along with the remaining onions and the mixed bell peppers. Finish cooking the chicken in the sauce on medium-low. Let simmer for about 10 minutes, or until the peppers are crisp-tender, the sauce has thickened, and the chicken is cooked through.

6. 6

   Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving.