Begin by cutting the chicken into thin strips, seasoning with sea salt and ground pepper for flavor.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken to the skillet, sauté for about 8 minutes until golden brown.

In the same skillet, add the diced onion and cook for about 5 minutes. Then add minced garlic for another minute until fragrant.

Pour in 1 cup of chicken stock and add roasted red pepper. Bring to a simmer and cook for 5 minutes until it reduces by half.

Reduce heat to low, whisk in 1/2 cup of heavy cream and 1/2 cup of shredded Parmesan until cheese is melted.

Add 1 teaspoon of Italian seasoning and the pepperoncini peppers, mixing well. Return the chicken and simmer for 3-5 minutes.

Remove from heat and serve over rice, pasta, or steamed vegetables.