Chicken with Mushroom Gravy

Chicken with Mushroom Gravy

5 boneless skinless chicken breasts

¼ tsp. pepper

1 Tbsp. olive oil

3 cups mushrooms, sliced

2 Tbsp. green onions, sliced

1/3 C. half-and-half

½ tsp. salt

¼ tsp. flour

4 tsp. cornstarch

½ tsp. dried sage

1 C. chicken broth

½ tsp. salt

Season chicken with salt and pepper; dredge with flour. Heat oil in large skillet over medium-high heat. Add chicken. Over medium heat, cook for 5 to 6 minutes per side. Remove chicken; reserve drippings in pan.

Add the mushrooms, sage and salt to skillet. Cook over medium heat for 5 to 6 minutes or until mushrooms are tender. Mix broth and half-and- half, then whisk in the cornstarch; set aside. Add green onions to mushrooms and cook for 1 minute. Add the broth mixture. Bring to a boil, stirring constantly, until sauce thickens. Add chicken; spoon sauce on top and simmer 1 minute. Spoon sauce over mashed potatoes.