CHICKEN WITH MUSHROON GRAVY

Ingredients

4 skinless boneless chicken-breast halves (about 1 pound)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive or vegetable oil
8 ounces mushrooms, sliced
1/2 teaspoon dried sage, crumbled
1 cup chicken broth
1/3 cup half-and-half
4 teaspoons cornstarch
1 green onion, thinly sliced

Method:

1.Season the chicken with 1/2 teaspoon salt and the pepper
2.Dredge in the flour. In a large skillet, heat the oil over medium heat.
3.Add the chicken and cook 10 minutes, turning once.
4.Transfer the chicken to a plate and reserve the drippings in the pan.
5.Add the mushrooms, sage and remaining 1/2 teaspoon salt to the pan.
6.Cook for 5–6 minutes, until the mushrooms are tender.
7.Mix together the broth and half-and-half, then whisk in the cornstarch.
8.Add the green onion to the mushrooms and cook for 1 minute.
9.Add the broth mixture and bring to a boil, whisking, until thickened.
10.Add the chicken, spoon the sauce over the top and simmer for 1 minute.