1. Begin by seasoning the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through. Remove them from the skillet and set aside.
3. In the same skillet, add the butter and minced garlic. Sauté for about a minute until fragrant.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet for extra flavor. Add the heavy cream and bring the mixture to a gentle simmer.
5. Stir in the sliced pepperoncini and oregano, letting the sauce simmer for another 5 minutes to thicken slightly.
6. Return the chicken to the skillet, spooning the sauce over the top of each piece. Sprinkle with Parmesan cheese and allow to cook for an additional 2-3 minutes.
7. Garnish with fresh parsley before serving for a pop of color and freshness.

This method is reminiscent of those days spent in the kitchen with my family, where each step was guided by senses and love rather than strict rules.