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Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout 1/4 teaspoon each salt and pepper)
Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.