Ingredients
- 2 tsp Cento Imported Extra Virgin Olive Oil
- 2 bonless Chicken Breasts, sliced
- 1 tsp Cento Italian Seasoning
- 1 Yellow Onion, diced
- 2 cloves Garlic, thinly sliced
- 1/2 cup Cento Sliced Pepperoncini
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz)
- 1/2 cup Cento All Purpose Chicken Broth
- 1/2 cup Heavy Cream
- 2 tbsp Fresh Parsley, chopped
- 1/2 cup Parmesan Cheese, grated
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Heat olive oil in a large skillet over medium heat. Season chicken with Italian seasoning, salt, and pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside. In the same skillet, sauté onion until softened, then add garlic. Stir in pepperoncini and roasted red peppers, followed by the chicken broth, scraping up any browned bits. Reduce heat and stir in parmesan cheese and heavy cream. Return cooked chicken to skillet and simmer for 5 minutes until the sauce thickens. Garnish with fresh parsley and serve warm. Serves 4.
