3 tablespoons butter
1/2 cup of chopped green onion
8 ounces of thinly sliced fresh mushrooms
1 teaspoon of fresh chopped parsley (optional)
1 cup of dry white wine
2/3 a cup of heavy whipping cream
3 tbsp of finely chopped fresh sage – or substitue dried about 3 teaspoons (dried is much stronger than fresh – I use 1 1/2 teaspoons)
2 to 4 (depends on size) chicken breasts
1 tbsp of extra virgin olive oil
1 tbsp of unbleached all-purpose flour
sea salt and freshly ground pepper
Heat olive oil in a skillet over medium high heat.
Put flour in a plastic storage bag with salt and pepper, shake to combine. Toss chicken breasts in the bag and shake to coat the breasts with the seasoned flour.
Place the chicken in the heated pan and cook for about 5-7 minutes on each side until cooked through and browned. Once cooked through, remove chicken from skillet, set aside, and keep warm. Leave pan juices in the skillet.
In the same skillet you used to cook your chicken, melt the butter over medium high heat. Add green onion and sauté for one minute. Add mushrooms, parsley, and a pinch of sea salt and sauté for 7-10 minutes until mushrooms have browned.
Add in your white wine and deglaze the pan, scraping for those delicous crusty bits that may be in the bottom. Stir in cream. Bring to a boil and cook until reduced by half and sauce is thick enough to coat the back of a wooden spoon.
Stir sage into the cooled sauce and season with sea salt and pepper.
Spoon sauce over warm chicken breasts, garnish with parsley if desired, and serve. Served with buttered noodles, rice, potatoes or mashed turnips.