| 1. |
Season chicken breasts with sea salt and black pepper on both sides. In a large sauté pan, over medium heat, pan sear the chicken breasts in 4 tablespoons of butter. Sear on both sides until golden brown. About 3 -4 minutes each side. Remove chicken from the pan and set aside (chicken will not be fully cooked at this stage). |
| 2. |
Using the same pan, reduce the heat to medium and add remaining butter and the minced garlic. Brown the garlic and butter for about 2 minutes. |
| 3. |
Keeping a medium heat add the red onions and sauté the onions until transparent. About 3-4 minutes. |
| 4. |
De-glaze the pan with the 1 cup of chicken stock. Using a rubber spatula, scrape off and mix 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 whipping cream and allow to simmer for 10 minutes to allow sauce to thicken. Mix in parmesan cheese, sea salt and black pepper to taste. |
| 6. |
Add chicken back into the pan. Finish cooking the chicken in the sauce on low. Let simmer for 20 minutes. |
| 7. |
Serve as is or over low carb noodles and enjoy. |
