Step 1

Preheat oven to 375F

Step 2

In a small bowl or plate, mix salt, pepper and flour. Pound chicken to a similar thickness- 3/4 inch-1 inch. Coat all sides of the chicken with the salt and pepper mixture, using it all up.

Step 3

Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Drop whole sage leaves into the oil, turning over after 30 seconds, then place on a paper towel. Set aside.

Step 4

To the same pan, add mushrooms and sliced shallots, sauteeing until they release their liquid, then add chopped sage, and cook a few more minutes, until lightly caramelized. Set these aside.

Step 5

Add a little more oil to the same pan, and sear the chicken until both sides are beautifully golden (don’t worry about cooking through) just aim for beautifully golden. Feel free to increase the heat. Set the chicken aside with the mushrooms.

Step 6

To the same pan, over medium heat add a little more oil or butter. Add the finely diced shallot and garlic. Saute until fragrant- about 4 minutes. Deglaze the pan with wine. Reduce by half, scraping up any browned bits. Once reduced, add the chicken stock and bring to a simmer. Add the gorgonzola cheese, letting it melt and whisk until smooth. Add  1/4 -1/2 cup of cream or half and half. Season with salt and pepper.

Step 7

If you want more “tang” or “bite”, a little dijon mustard is nice here.

Step 8

Nestle the seared chicken into the sauce, surround and top with the mushrooms, spooning a little sauce over top and bring to a simmer, then place the skillet into the oven, uncovered (or feel free to continue cooking on the stove on low) until the chicken is cooked all the way through (160F), and the sauce thickens a bit – 10 to 15 minutes.

Step 9

Garnish with the crispy sage leaves.

Step 10

Serve with hazelnut green beans, 15-Minute broccoli, these mashed potatoes, or creamy polenta, etc.