Flatten chicken to 1/2 in. thickness; sprinkle with sage, salt, and pepper. In a large skillet over medium heat, cook chicken in butter and oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Add cream to the skillet, stirring to loosen browned bits. Cook and stir until sauce is thickened, about 4 minutes. Serve with chicken.
Source: A friend Veronica
By Raymonde G. from North Bay, Ontario, Canada
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