Begin by cutting 2 pounds of chicken into strips, then season with 1 teaspoon of sea salt and 1 teaspoon of ground pepper. Let it sit while you prepare your skillet.

Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the chicken strips and cook for about 6–8 minutes until golden brown.

In the same skillet, add the diced onion and cook for 3–5 minutes until softened. Then, add 2 tablespoons of diced garlic and sauté for an additional 2 minutes.

Pour in ½ cup of chicken stock and add ½ cup of drained roasted red peppers. Let simmer for about 5 minutes.

Turn off the heat and stir in 1 cup of heavy cream and ½ cup of shredded Parmesan cheese until well blended.

To the sauce, add 1 tablespoon of Italian seasoning and ½ cup of drained pepperoncini peppers. Return chicken to the skillet and simmer for 3–5 minutes.

Serve over your choice of rice, pasta, or sautéed vegetables.