Rustic Chicken & Sage Skillet

Thin-sliced chicken seared golden, then simmered in a cream and Dijon sauce with whole sage leaves left in to perfume it. A quiet evening in a farmhouse kitchen.

Ingredients

• 2 chicken breasts, sliced thin
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 6–8 fresh sage leaves
• Salt & pepper
• Optional: a squeeze of lemon, or a handful of spinach

Instructions

1. Season the chicken with salt and pepper.
2. Heat olive oil in a skillet and sear the chicken until golden. Remove and set aside.
3. Add butter, onion, and garlic to the pan.
4. Sauté until soft and fragrant.
5. Stir in the broth, cream, and Dijon.
6. Add the sage leaves whole — they will perfume the sauce gently.
7. Return the chicken to the pan.
8. Simmer 8–10 minutes until thickened.
9. Add lemon or spinach if you want brightness. Taste and adjust salt.

Serve with rice, mashed potatoes, or crusty bread.