Butterfly your chicken breasts. Pop them in a bowl and season them generously with salt, pepper and olive oil.
Heat a frying pan over a medium high heat. Add a glug of olive oil, then get your chicken in the pan. Sear your chicken for a couple of mins on each side, then remove it from the pan and set aside until later.
Peel and slice your cloves of garlic. Finely slice your peppers. Roughly chop your parsley.
Add your peppers, garlic and chilli flakes to the chicken pan and cook them for 10 mins until softened. Add half of your stock to deglaze the pan, scraping the bottom with your spoon to lift off all the caramelised bits.
Add your remaining stock and white wine into the pan, then bring to a gentle simmer. Get your chicken back in the pan and cook it for 2 mins. Flip over and cook for 2 mins more. By this time, your sauce should be beautifully reduced.
Season to taste with salt and pepper, then sprinkle with your chopped parsley and serve.