Heat vegetable oil in a skillet.Dry chicken breasts with paper towel then dredge in all-purpose flour. Pat off extra flour from chicken.
Carefully, place chicken in hot oil and cook until brown on both sides. Remove and reserve.
In a separate sauce pan, boil the quartered potatoes until tender then drain. Place cooked potatoes in a mixing bowl and season with salt, pepper, chopped rosemary and olive oil. Toss the potatoes until coated then grill them until they are crispy on the outside.
In a heated skillet, add butter and coat the bottom of the pan. Add chicken, cream, salt, pepper, and rosemary. Let cream reduce and thicken to desired consistency (about 3 to 4 minutes).
Steam mixed vegetables and place on a large platter. Add the chicken and potatoes then garnish with fresh parsley.
Variations: Substitute veal for chicken, add garlic to cream sauce, or serve over your favorite pasta.