In a large sauté pan, melt half of the butter and cook the chicken over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat.

Simmer for several minutes, stirring until the sauce thickens, then add the remaining butter.

When the butter is melted, place the chicken breasts on four serving plates and top with the sauce.

Note: Can serve chicken over linguine, whipped potatoes, or rice if desired.

Submitted by: Carol