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.