Sauteed Chicken Breasts With Mustard And Sage

1. 1

   Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.

2. 2

   Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.

3. 3

   Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.

4. 4

   When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

* Per serving · 4 servings · Values may vary.

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