Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken-breast halves -- (about 1 pound)
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
     1/4  cup           all-purpose flour
   1      tablespoon    olive or vegetable oil
   8      ounces        sliced mushrooms
     1/2  teaspoon      dried sage -- crumbled
     1/2  teaspoon      salt
   1                    green onion -- thinly sliced
   1      cup           chicken broth
     1/3  cup           half-and-half
   4      teaspoons     cornstarch

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.