"Another recipe my Gram always served. This dish is not for anyone watching their weight. But, certainly is delicious. She always served hers over egg noodles."
Mix seasonings well, in a small bowl. Set aside.
Wash, dry and slice the chicken width wise into 1 inch cutlets.
Season both sides of the chicken.
In a large skillet, over medium heat - melt 1/2 the butter.
Place the chicken into heated butter and brown on one side for 7 - 8 minutes. Turn and continue browning that side for another 5 minutes or until juices run clear.
Pour the cream into the the skillet and bring cream to a boil. Turn down heat and simmer until cream thickens.
Add the butter and stir until all is melted (if its easier, and chicken is completely cooked through - remove it from the skillet and keep warm). While melting the butter into the cream.