1/4 c. butter
4 chicken breast halves, boned and skinned
2 tbsp. chopped fresh dill or 2 tsp. dried
1/3 c. brandy
1/4 c. heavy cream
Salt and pepper to taste

Saute chicken in butter until brown and basil. Cover and simmer for 10-15 minutes. Remove chicken and keep warm.

Add brandy and cream, simmer gently for 2-3 minutes.

Return chicken to pan and heat slowly until sauce reduces slightly and turns a little darker color.