5 (1-oz.) White Meat Chicken
2-tbs. medium Diced Onion
2-tbs. medium Diced Tomatoes
1-tbs. Whole Butter
3 Cloves Roasted Garlic
1-tbs. Diced Bacon or Pancetta
1/4-cup Heavy Cream
2-tbs. Grated Parmesian Cheese
3-leaves Chopped Basil
Salt and Pepper to taste
Flour for dredging Chicken
2-oz. of Drawn Butter for frying

Dredge chicken in flour and fry in drawn butter in a medium skillet until lightly browned. Add onions, tomatoes, bacon, garlic and basil. Simmer using medium heat for approximately 2 minutes. Add heavy cream, whole butter, cheese and salt and pepper to taste.

NOTE: I like to season the meat before cooking to enhance it's flavor. Also, if the dish gets to thick while cooking you can add some chicken stock to loosen.