Chicken A La Creme

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INGREDIENTS
1/4 cup butter

700 gms chicken breast tenderloin or strip

salt and pepper to taste

1 pint heavy cream

PROCEDURE

Melt half of butter in large skillet over medium-high heat. Season chicken with salt and pepper; saute in butter until golden on all sides for 10 minutes. Add remaining butter then reduce heat to medium and cook for 5 minutes. Pour heavy cream into skilet and simmer for 5 minutes, stirring occassionally until sauce becomes thick and chicken is cooked. Serve.