Creamy Chicken Skillet (Print Version)

# Ingredients:

01 - 1/2 cup pepperoncini peppers, drained and ready.
02 - 1/2 cup chicken broth.
03 - 2 tablespoons of butter.
04 - 1 teaspoon cracked black pepper.
05 - 1 white onion, chopped small.
06 - 1 teaspoon of fine sea salt.
07 - 1 cup of thick heavy cream.
08 - 1/2 cup parmesan, grated fresh.
09 - 2 tablespoons minced garlic.
10 - 2 pounds of chicken strips.
11 - 1 tablespoon mixed Italian herbs.
12 - 1/2 cup roasted red pepper slices.

# Instructions:

01 - In a big, sturdy pan, warm up the butter over medium-high heat.
02 - Rub chicken with salt and pepper, sear for 8 minutes, then pull it out of the pan.
03 - Toss diced onion and garlic into the pan. Stir around for 5 minutes till they’re golden.
04 - Pour in broth and add those roasted peppers. Let it cook down for 5 minutes until it thickens a bit.
05 - Take the pan off the heat. Mix in parmesan and cream till it’s smooth and velvety.
06 - Bring back to medium heat and add the cooked chicken, dried herbs, and pepperoncini. Let it simmer until the chicken’s temp hits 165°F.

# Notes:

01 - Add extra broth if the sauce feels too thick.
02 - Goes great with veggies, pasta, or rice.
03 - Optional: Leave peppers whole or slice them.

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