Flatten chicken using meat mallet, rolling pin or skillet. Pat dry. Season with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until opaque, about 5 minutes per side. Transfer chicken to serving plate; keep warm. Wipe skillet with paper towel. Add cream and next 3 ingredients to skillet. Season with salt and pepper. Bring to boil, scraping up any browned bits. Remove from heat and stir in butter and any juices that have accumulated on chicken plate. Pour sauce over chicken. Serve immediately. chick 47