Roasted Pepper Mediterranean Chicken

• 4-6 boneless skinless chicken thighs or breasts
• ⅔ cup chopped roasted red peppers (see note)
• 2 teaspoons italian seasoning, divided
• 4 tablespoons oil
• 3 teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• thinly sliced fresh basil (optional)

1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse until smooth.
2. Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
3. Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with fresh basil and serve.