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Step 1
Season chicken breasts with salt and pepper on both sides. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken tenders and pan-sear on both sides until they are a nice golden brown, about 3 minutes each side. Remove the chicken from the pan, cover and set aside (Chicken will not be fully cooked at this stage.)
Step 2
Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and half of the onions. Sauté until the onions are tender and the garlic is fragrant.
Step 3
Deglaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any bits that are stuck to the bottom of the pan. Add the Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2 to 3 minutes.
Step 4
Add the heavy cream and allow to simmer 5 to 10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.
Step 5
Add chicken back to the pan, along with the remaining onions and the mixed bell peppers. Finish cooking the chicken in the sauce on medium-low. Let simmer for about 10 minutes, or until the peppers are crisp-tender, the sauce has thickened, and the chicken is cooked through.
Step 6
Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving.