Melt half of the butter in a large frypan over medium-high heat. Season chicken tenders with salt and pepper then saute them in butter until golden on all sides; about 10 minutes. Add the remaining butter then reduce heat to medium and cook for 5 more minutes.
Pour the cream into the frypan and simmer gently for 5 minutes stirring occasionally until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.