Pan-Seared Chicken in a White Wine and Sage Cream Sauce
Pan-seared chicken in this white wine and sage cream sauce is the feel good, heartwarming, hug-for-dinner comfort food you’ve been looking for!
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Pound the chicken breasts until they’re 3/4 of an inch thick. Season the chicken with salt and pepper.
  2. 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).
  3. Remove from heat, and tent with tinfoil to keep warm.
  4. 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.
  5. Deglaze the pan with the white wine, scraping up any brown bits. Let simmer for 1-2 minutes. Whisk in the dijon mustard.
  6. Add the chicken stock and heavy cream and let simmer for 2-3 minutes. Season to taste with salt and pepper.
  7. 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.
  8. Return the chicken to the pan, coating in the sauce. Serve hot and enjoy!
Recipe Notes

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!

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 Pan-Seared Chicken in a White Wine and Sage Cream Sauce
Pan-seared chicken in this white wine and sage cream sauce is the feel good, heartwarming, hug-for-dinner comfort food you've been looking for!
Pan-Seared Chicken in a White Wine and Sage Cream Sauce
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Pan-Seared Chicken in a White Wine and Sage Cream Sauce
Instructions
  1. Pound the chicken breasts until they're 3/4 of an inch thick. Season the chicken with salt and pepper.
  2. 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).
  3. Remove from heat, and tent with tinfoil to keep warm.
  4. 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.
  5. Deglaze the pan with the white wine, scraping up any brown bits. Let simmer for 1-2 minutes. Whisk in the dijon mustard.
  6. Add the chicken stock and heavy cream and let simmer for 2-3 minutes. Season to taste with salt and pepper.
  7. 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.
  8. Return the chicken to the pan, coating in the sauce. Serve hot and enjoy!
Recipe Notes

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!

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