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1
Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot.
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2
While the pan heats pat the chicken dry, and season the skin-side with salt and pepper.
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3
Spread flour onto a plate and lightly dredge the chicken in the flour to coat.
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4
Shake off the excess flour.
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5
Add the oil to the pan.
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6
Lay the chicken skin side down into the pan and saute over high heat for 1 minute.
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7
Lower the heat to medium-high and cook the chicken until browned, about 3 minutes.
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8
Add 1 tablespoon butter to the pan.
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9
Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch.
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10
Remove chicken from the pan to a plate and keep warm while you make the sauce.
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11
Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan.
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12
(This is called deglazing the pan.)
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13
Cook the wine until syrupy over high heat, about 3 minutes.
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14
Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened.
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15
Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce.
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16
Season the sauce to taste with salt and pepper.
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17
Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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18
Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.
