Ingredients:

• 4 boneless, skinless chicken breasts
• 1 jar (16 oz) pepperoncini peppers, drained
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the chicken broth and scrape up any brown bits from the bottom of the pan. Stir in the heavy cream and pepperoncini peppers, cooking for 2-3 minutes to combine and heat the sauce through.
4. Combine: Return the chicken to the skillet and spoon some sauce over the top. Allow it to simmer for an additional 2-3 minutes.
5. Serve: Plate the chicken and drizzle with the creamy pepperoncini sauce. Serve immediately.