Chicken With Mushroom Gravy

Course : Chicken
Serves: 4
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4 medium 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 bunch green onion -- thinly sliced
1 cup chicken broth
1/3 cup half-and-half
4 teaspoons cornstarch

Preparation / Directions:

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.

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