Hellooooo, friend! This is the feel good, heartwarming, hug-for-dinner comfort food you’ve been looking for – and it will not disappoint. It is so so good. And so so simple. I have a motto in life that I hold near and dear to my heart [but closer to my stomach, obviously], and it goes something like this: extra sauce, always. I know, so profound… I think it’s like a quote by Nietzsche or something. Seriously wise words to live by, my friends.
My adoration for sauce knows no bounds, which is certainly no secret here. I mean, there’s something about plain old boring chicken, beef, pork — you name it — that is… yes, SO BORING… until you add sauce, of course. Each forkful [read: spoon in real life, but I’m trying to be relatable] is truly a science: it should be two parts sauce to one part chicken […now you understand why I need a spoon], which especially holds true when the sauce is as good as this one.
Sage just screams fall and winter to me — it’s such a perfect earthy herb to complement stuffings, sauces, and soups — I mean, is it really even fall if you’re not cooking with sage? [it’s not, believe me]… throw some white wine into the mix, a dash of dijon mustard, a touch of cream + shallot and garlic = heaven in a pan.
My favorite part of cooking this entire dish: taste testing the sauce the entire time, until it’s been reduced by about half [this is not a cooking instruction, it’s merely an incidental consequence] — so safe to say, go ahead and make smidge extra [read: double it]. My second favorite part of cooking this dish: sipping the leftover wine. You really can’t go wrong here, clearly.
Think I’ll leave it on that note [obviously a high one]. With that, cheers!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 4 chicken breasts seasoned with salt and pepper
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 2 tablespoons shallots finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh sage finely chopped
- 1/3 cup good white wine
- 1 tablespoon dijon mustard
- 1 1/4 cup chicken stock
- 2/3 cup heavy cream
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
Ingredients
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- Pound the chicken breasts until they're 3/4 of an inch thick. Season the chicken with salt and pepper.
- In a large saute pan, add one tablespoon of butter and olive oil each over medium heat. Once the pan is hot, add the chicken breasts and sear on each side for 4-5 minutes, until cooked through (and the internal temperature reaches 165 degrees).
- Remove from heat, and tent with tinfoil to keep warm.
- In the same pan, add the remaining tablespoon of butter and olive oil. Add the shallot and saute for 3-4 minutes. Add the garlic and sage, cooking for an additional 1-2 minutes.
- Deglaze the pan with the white wine, scraping up any brown bits. Let simmer for 1-2 minutes. Whisk in the dijon mustard.
- Add the chicken stock and heavy cream and let simmer for 2-3 minutes. Season to taste with salt and pepper.
- In a small bowl, mix the cornstarch and water together. While the sauce is simmering, slowly whisk in the cornstarch mixture to achieve your desired thickness.
- Return the chicken to the pan, coating in the sauce. Serve hot and enjoy!
Our wine choice: the 2015 Montevina Chardonnay. This is literally a perfect white to pair [and cook with in the sauce!] -- it's rich and buttery with notes of vanilla and toasted almond. So delicious! Cheers!
Great Recipe
So glad you enjoyed it! 🙂
can you freeze it?
love this…..can it be frozen?
Hi Eleanor, I’m glad you enjoyed it! You can certainly freeze the chicken – up to three months. While you could freeze the sauce, it may curdle and the texture could change. I’d recommend refrigerating it for up to 5-7 days and endeavoring to use it in that time frame. Happy New Year!