2 T butter
2 lbs chicken, cut into thin strips
1 t sea salt
1 t ground pepper
1 white onion, diced
2 T garlic, diced
1/2 C chicken stock
1/2 C roasted red pepper, drained and sliced
1 C heavy cream
1/2 C parmesan cheese, shredded
1 T Italian seasoning
1/2 C pepperoncini peppers, drained (sliced, ring, or whole pepper, however you like them)

In a large, heavy pan, melt butter on medium high heat.
Season chicken with salt and pepper, add to pan.
Brown chicken on all sides, turning every couple minutes – about 8 minutes total.
Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine)
Add garlic and onion to pan, let brown, about 5 minutes.
Add stock and roasted red peppers and let reduce to half, another 5 minutes.
Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream.
Slowly bring heat back to medium high, add Italian seasoning, pepperoncinis, and chicken back to pan.
Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature.
Add more stock if needed to thin sauce as chicken cooks.
Remove from heat and serve over vegetables, low carb pasta, cauliflower rice, or on its own