3 tablespoons butter
2 pieces thin chicken breast cutlets
1/2 cup grated Parmesan
1/4 cup jarred tomato sauce
1/4 cup light cream
Melt butter in a pan on medium-low heat. Coat both sides of the chicken with grated Parmesan, then cook it in the butter 5-6 minutes per side or until it reaches an internal temperature of 165 degrees Fahrenheit.
While the chicken cooks, add tomato sauce and light cream to a pan, and heat it about 5 minutes on medium-low, stirring occasionally to prevent it from burning.
Remove the chicken from the pan, and let it rest for 5 minutes. Top it with the sauce, then serve.