Step 1

Melt butter in large skillet over medium high heat. Add chicken and salt and pepper tops of them. Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown.

Step 2

Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about ten minutes.

Step 3

Once broth has cooked down, remove chicken from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.

Step 4

Serve chicken with delicious cream sauce spooned over them. Garnish with sliced grape tomatoes and fresh basil.