Preparation:
Season chicken with salt and pepper; dredge in the flour. In large skillet, heat the oil over medium heat. Add chicken; cook 10 minutes, turning once. Transfer to a plate. Reserve the drippings.
Add the mushrooms, crumbled sage and salt to the pan. Cook for 5-6 minutes, until the mushrooms are tender. Add the green onion and cook for 1 minute.
Whisk together the broth, half-and-half and cornstarch; stir into the mushrooms, Bring to a boil, whisking, until thickened. Add the chicken, turning in the sauce until heated through. Serve with peas and mashed potatoes. |
