1 1/2 lbs. Chicken Breast
6 Large Cloves garlic - Minced
6 Tbs. Butter - Divided
1 Cup Chicken Stock
1 Cup Heavy Cream
1/4 Cup Parmesan Cheese - Grated
A Few Slices Red Onion
1 tsp. Italian Seasoning
1/2 tsp. 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 Tbs. 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 Tbs. 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.