Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.

Heat a heavy bottomed skillet or Dutch oven over medium heat until the pan is hot.

Add the butter, and swirl with a wooden spoon or a pair of tongs until completely melted.

Add the chicken breasts in a single layer, and cook for 4-5 minutes.
Flip the chicken breasts, and cook for another 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F.

Remove the chicken breasts from the skillet and place them on a plate. Set aside.

Add in the garlic cloves, and sauté just until fragrant; 30 seconds to 1 minute.

Pour in the heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan.

Add in the chopped roasted red peppers, and stir to combine. Reduce the heat to medium-low.

Simmer for 1-3 minutes, scraping the bottom of the skillet and stirring the sauce, until it has thickened.

Remove the sauce from the heat and add the chicken breasts back into the skillet. Spoon the sauce over them, or toss to coat with the sauce.

Garnish with parsley (if desired) and serve immediately.