4 halved chicken breasts, boned with skin removed
2 tbsp. butter
1/2 c. chicken stock, broth or bouillon
1/2 c. white cooking wine
1 c. light cream
Salt (opt.)
Pepper
1 tbsp. chopped parsley or celery leaves

Melt butter in skillet. Saute chicken breasts in butter, turning occasionally until cooked, about 15 minutes. Remove from pan, keep warm. To the pan drippings add chicken stock and wine. Allow to cook until the mixture is reduced by half, stirring occasionally. Slowly stir in cream and cook 2 minutes. If desired, season with salt and pepper. Return chicken to the sauce until chicken is thoroughly heated. Garnish with parsley.