Directions
- 1Salt and pepper both sides of the chicken breast and set aside.
- 2Slice and dice shallots and garlic; set aside.
- 3In a large skillet, add a little bit of olive oil and preheat over medium-high heat.
- 4Add the chicken breast to the hot skillet and sear until golden on both sides, about 4 minutes per side for the given chicken size.
- 5Once the chicken is flipped to the second side, add in the shallots and garlic and cook down for a few minutes while the chicken sears.
- 6Add in chicken stock, heavy cream, and Italian seasoning.
- 7Let the sauce reduce until it's about halfway, about 5 minutes.
- 8Add in Parmesan cheese and peperoncini.
- 9Put the skillet back on the stovetop and let it simmer for another 5 minutes or until the sauce reduces and thickens.
- 10Garnish with fresh parsley.
Ingredients
- 4 4-6oz each chicken breast
- 2 shallots
- 2 garlic cloves
- 2 tsp Italian seasoning
- 1 cup chicken stock
- 1 cup cream
- 0.25 cup Parmesan
- 1 cup peperoncini
- salt
- pepper
- tbsp olive oil
Equipment
large skillet
Tips
- Double the sauce for extra to serve with angel hair, mashed potatoes, or other starchy sides.
- Do not flip or touch the chicken until it is golden brown and releases itself from the stainless steel skillet.
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