4 -6 boneless skinless chicken breasts, 1pp
18 cup approx olive oil
16 ounces small Velveeta cheese
1 (8 ounce) carton heavy whipping cream
3 dashes italian seasoning
4 -6 medium potatoes
1 teaspoon cornstarch
Start water to boil potatoes and add them when water is ready. Trim and pound chicken to about 1 inch thick. Generously coat large frying pan with olive oil. Cook chicken until almost brown on both sides. Cut up 1/2-3/4 package cheese into small slices or cubes. Remove chicken and place on a plate with paper towels. In same pan drain oil and add the cut up cheese to the pan and 3/4-full carton of heavy whipping cream. Stir constantly. You may add up to 1 rounded teaspoon of corn starch to thicken, if desired. Although it will thicken some once served. Once the cheese has completely melted, place chicken back in pan and add Italian seasoning. Simmer for about 8 minutes, flipping chicken once or twice. Serve with mashed potatoes or white rice, with cheesy sauce as gravy. I am the type of cook that just adds ingredients without measuring. I am not 100% on the amount for olive oil or the actual ounces printed on the cartons for the cheese and whipping cream. Both are just the small cartons.