Sauteed Chicken Breasts With Mustard And Sage - cooking recipe

Ingredients

4 (4 ounce) boneless skinless chicken breasts (fillets)
1/4 cup all-purpose flour
salt and pepper, to taste
2 tablespoons olive oil
1/3 cup white wine
6 whole fresh sage leaves
1 1/2 cups chicken broth
1 1/2 tablespoons whole grain mustard
2 tablespoons butter

Preparation

Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.