Creamy Chicken Scampi

This recipe comes from the Peace, Love and Low Carb Blog

The recipe with the modifications that I made is as follows:

Ingredients:

• 1 Chicken Breast - Cut into tenders sized pieces
• 2 Tbs. garlic - Minced
• 3 Tbs. Butter - Divided
• 1 Cup Chicken Stock
• 1 Cup Heavy Cream
• 1/4 Cup Parmesan Cheese - Grated
• 6 oz. Mixed Bell Peppers - Sliced (I used a bag of frozen sliced bell peppers)
• 1 Onion - Diced
• 1 tsp.  Italian Seasoning
• 1/2 tsp. Red Pepper Flakes 
• Pepper - To Taste

Directions:

1.  In a large saute pan, over medium-high heat, pan-sear chicken in 2 Tbs. butter.  Sear on both sides until a nice golden brown - 3-4 minutes each side.  Remove chicken from pan and set aside.  (Chicken will not be fully cooked at this stage.)
2. Using the same pan, reduce heat to medium and add remaining 1 Tbs. butter, and  sliced onion.  Saute onions until transparent, about 3-4 minutes.  
3. Add the garlic and brown with the onions. About 1-2 minutes.  Be careful not to burn the garlic as it will turn very bitter.
4. De-glaze the pan with chicken stock.  Using a rubber spatula, scrape off and mix in any stuck on pieces of chicken and garlic.  Add Italian seasoning and red pepper flakes.  Bring to a boil over medium heat, then reduce to low to simmer.  Let simmer 2-3 minutes.
5. Add heavy cream and allow to simmer 5-10 minutes to allow sauce to begin thickening.  Mix in Parmesan cheese and pepper to taste.
6. Mix peppers into sauce and add chicken back to the pan.  Finish cooking chicken in the sauce on low.  Let simmer for 10 minutes.

Thoughts About The Dish:

After making this dish several times, it is a clear favorite.  Substituting the heavy cream with milk is still tasty but a bit disappointing by comparison.  The dish works great as an entree with a side of vegetables.  It also works well over top of spaghetti squash however the flavor is less intense this way.