Roasted Red Pepper Chicken

Method

1. In a large skillet over medium-high heat, melt 4 tablespoons butter.
2. Add 3 chicken breasts (filleted into 6 pieces), then season with 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon dried basil. Cook for 4–6 minutes per side until browned, then remove to a plate.
3. Add 2 teaspoons minced garlic, 1 jar (12 ounces) drained and diced roasted red peppers, and ½ cup chicken broth to the pan. Sauté over medium heat for 5–6 minutes until the peppers are tender.
4. Stir in ½ cup heavy cream and 1 cup grated Parmesan cheese. Reduce heat to low and simmer, whisking for 2–3 minutes until the cheese is melted and the sauce is combined.
5. Return the chicken to the pan and simmer for a few minutes until heated through.
6. Remove from heat and serve.