1. Preheat oil in skillet over medium heat. Season filets and sauté 6 minutes.
2. Turn filets over, add butter, onions and mushrooms.
3. Saute an additional 5 minutes, stirring halfway through cooking time.
4. Stir in peppercorns, gravy and cream and bring to a boil. Reduce heat and simmer 2-3 minutes.
5. Top chicken with sauce and serve.