Begin by patting dry the two pounds of chicken strips, and season generously with sea salt and ground pepper.

In a large skillet, melt two tablespoons of butter over medium-high heat and add the chicken strips to sear for about 8 minutes until golden brown.

Using the same skillet, add the diced onion and cook until translucent, then toss in minced garlic for an additional minute.

Pour in half a cup of chicken stock and add the roasted red pepper slices, bringing to a simmer for about 5 minutes.

Remove the skillet from heat and whisk in one cup of heavy cream and half a cup of shredded Parmesan cheese until smooth.

Stir in one tablespoon of Italian seasoning and the drained pepperoncini peppers, returning the chicken to the skillet.