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Trim chicken breasts and cut into bite sized pieces. Season with salt and pepper.
Heat butter or oil in a large, deep skillet or dutch oven over medium high heat. Add chicken and cook about 2 to 3 minutes per side or until browned. Remove to a plate and keep warm.
Add chopped onions to pan (add more butter or oil if needed) and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Return chicken to pan with onions. Add tomato sauce and ketchup and bring to a simmer. Cook until chicken is cooked through, about 5 minutes.
Add cream and and simmer uncovered for 5 minutes.
Serve over rice or noodles and top with chopped parsley.