Ingredients
4 boneless chicken breasts, cleaned and patted dry.
2 cups heavy cream
1 1/2 cups salsa (mild or medium)
Salt & pepper to taste
Preparation
Brown chicken breasts; season with salt and pepper on both sides. Remove from pan and let pan cool. In drippings add 1 1/2 to 2 cups heavy cream, stirring to loosen drippings. Return chicken to pan. Add 1 to 1 1/2 cups salsa. Simmer on low, stiring often until reduced by half.
