Skillet Chicken in Roasted Pepper Butter Parmesan

2 lbs. (900g) boneless skinless chicken breasts or 3 medium chicken breasts
1 jar roasted bell pepper sauce (usually found in the pasta sauce aisle of your grocery store)
2 teaspoons Italian seasoning
1 pinch of Cayenne Pepper, optional
2 – 3 tablespoons olive oil
Salt and freshly cracked pepper, to taste
1/3 cup unsalted butter, diced
2 heaping tablespoons grated Parmesan cheese, plus more for garnish
Fresh chopped parsley or basil, for garnish

Directions

1. Generously season chicken breasts with Italian seasoning, salt and pepper on both sides
2. Heat olive oil in a large skillet over medium-low heat
3. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until a nice golden brown and juices run clear
4. Transfer chicken to a plate.
5. Reduce the heat to low, then add your roasted bell pepper sauce to the same skillet with the oil and Cayenne pepper
6. Slowly increase the heat to medium-low and bring the sauce to a gentle simmer
7. Simmer for 5 minutes, stirring occasionally.
8. Whisk in diced butter and grated parmesan cheese, until melted
9. Carefully return cooked chicken breasts to the skillet and allow to simmer in the sauce for 3 minutes more.