Sage-Dusted Chicken

By Addie

I use this "express" recipe for family meals and last-minute dinner parties. It's always met with rave reviews. The golden-brown chicken looks scrumptious served over spinach. —Veronica Callaghan, Glastonbury, Connecticut

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 2 teaspoons olive oil
• 1/4 cup heavy whipping cream

Preparation

Step 1

Flatten chicken to 1/2-in. thickness; sprinkle with sage, salt and pepper.

In a large skillet over medium heat, cook chicken in butter and oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.

Add cream to the skillet, stirring to loosen browned bits. Cook and stir until sauce is thickened, about 4 minutes. Serve with chicken. Yield: 4 servings.
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REVIEWS:

A quick, easy, one pan recipe just right for our motorhome travels or anytime! Thanks for sharing. Oh forgot--delicious too.

Delicious and fast and children loved it.

Very quick and tasty. While I made the sauce I kept the chicken breasts in a low oven. I sprinkled shredded parmesan on top. I'll definitely make this again.