Chicken Breasts in Cream Sauce
- 4 Chicken Breasts
- Salt and pepper
- 1/3 cup melted butter
- 1/2 cup Chicken Stock
- One half cup light cream
- In a pan, sprinkle salt and pepper on Chicken and sauté gently until tender.
- Take the chicken out of the pan and deglaze the pan, by pouring chicken stock, butter and cream in the pan.
- Let it simmer for a few minutes and then coat chicken with this sauce.
Make the best Sautéed Chicken Breasts in Cream Sauce