Creamy Pepperoncini Chicken

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 24 minutes

Ingrédients

1 tablespoon butter

1 tablespoon olive oil

2 pounds chicken tenderloins

salt and pepper

1/2 medium onion, (diced)

3 garlic cloves, (minced)

1/2 cup chicken broth

1 cup heavy cream (or sub with plain Greek yogurt, sour cream)

2 teaspoons dried Italian seasoning

1/2 cup finely shredded or grated Parmesan cheese

1/2 cup sliced roasted red peppers, (drained well)

1/2 cup sliced pepperoncini peppers, (drained well)

1/4 teaspoon crushed red pepper flakes

Instructions

Heat butter and olive oil over medium-high heat in a large cast iron skillet.Season chicken with salt and pepper.

Add chicken to skillet and cook until golden brown on both sides. Remove chicken from skillet and set aside.Note: Chicken does not have to be cooked through at this point.

Add onion to skillet and cook 3 minutes to soften.Add garlic and cook 2 minutes.

Add chicken broth and cook until reduced by half.Stir in heavy cream and Italian seasoning. Return chicken to skillet.Simmer until heavy cream is reduced some and the chicken is cooked through.

Turn heat to medium-low and add Parmesan cheese, roasted red peppers, pepperoncini peppers, and red pepper flakes.Stir until cheese is mixed in and melted.

Check for seasoning and add salt and pepper to taste.

Nutrition

• Calories: 590 kcal