Chicken Fillet in Cream Sauce with Butter Fried Mushrooms

Pat the chicken fillets dry with paper towels.

Season both sides with salt and pepper.

Heat a large frying pan over medium heat and melt 2 tablespoons butter.

Place the chicken in the pan and let it cook without moving for the first few minutes so it gets good color.

Cook for 5 to 6 minutes on the first side.

Turn the chicken and cook for 4 to 6 minutes on the other side.

Lower the heat slightly towards the end if the fillets are thick, and let them cook gently until done.

Remove the chicken from the pan and place it on a plate.

Slice the mushrooms.

Add 1 tablespoon butter to the same pan and increase the heat slightly.

Fry the mushrooms in an even layer, leaving them undisturbed for short periods so they brown.

Cook until the liquid from the mushrooms is almost gone and the mushrooms are golden.

Pour in the cream and stir well at the bottom of the pan.

Let the sauce simmer over medium low heat for 5 to 7 minutes, until it thickens slightly.

Season with extra salt and pepper if needed.

Return the chicken to the pan.

Let it steep in the sauce for 2 to 3 minutes before serving.