4 chicken fillets (breast)
cornstarch (enough to coat the chicken)
1/2 tsp. salt and pepper
1 tbsp. oil
1/2 tsp. butter
5 oz. cream
1 tbsp. parsley

Flour the fillet of chicken with the cornstarch. Add salt and pepper. Heat oil with butter in a frying pan on medium-high heat. Brown each side of the fillets for 5 minutes. Place them on a plate. Empty the cream in the pan, scraping the bottom with a spatula to recover the juices. Let it heat without boiling. Add the parsley. Taste for flavor. Then pour over the fillets. Serve hot.