3-4 (6 oz) boneless skinless chicken breast
Salt and freshly ground black pepper
2 TB olive oil
1 clove garlic, finely minced
1/4 cup chicken broth
1/2 c heavy cream
2 TB Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey
Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if need) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
