Heat the butter in a wide container on the stove. Saute the cleaned and sliced mushrooms until they become tender. Add the slightly tenderized and pre-seasoned with salt and pepper chicken fillets. Fry them until completely done, turning them over as they cook.
Add the chopped pineapple, canned or fresh, and mix it well. While stirring, continuously add the cream, which you can have in greater quantities. Finally, season the chicken with mushrooms and pineapple to taste with salt, pepper and a little turmeric.
Serve garnished with fresh vegetables.