Season both sides of the chicken breasts generously with salt and pepper.
2
Slice and mince the shallots and garlic cloves.
3
Heat olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the pan without moving them until they develop a golden-brown crust, about 4 minutes.
4
Flip the chicken and add the minced shallots and garlic around it. Let the second side sear while the aromatics soften, about a few minutes.
5
Pour in the chicken stock, heavy cream, and Italian seasoning. Bring to a simmer and let it reduce by about half, approximately 5 minutes.
6
Stir in the Parmesan cheese and peperoncini peppers. Return to the stovetop and simmer for another 5 minutes or until the sauce thickens.
7
Garnish with fresh parsley and serve immediately, optionally with angel hair pasta or a starchy side of your choice.
PrimedTableBETA
