Step 1

Pound and Season the Chicken: Place the chicken breasts in a plastic bag (or between two sheets of parchment paper), and use a rolling pin (or meat tenderizer) to pound the chicken evenly to a 1/3 inch thickness.

Step 2

Season the chicken with a generous amount of salt and pepper (a few sprinkles over the chicken breasts on both sides).

Step 3

Sear the Chicken: Add the olive oil to a large skillet (that will fit all the chicken), over medium-high heat. Once hot, add the seasoned and pounded chicken breasts and cook for about 5 minutes on each side. Remove the chicken to a plate.

Step 4

Make the Creamy Herb Sauce: In the same skillet, reduced to medium heat, melt 2 tablespoons of butter (salted or unsalted). Add the diced onions and a pinch of salt.

Step 5

Saute for about 4-5 minutes, then add the minced garlic and saute for another minute, until fragrant. Add the white wine, using the wine and a wooden spoon to scrape up any bits stuck to the bottom of the pan.

Step 6

Add the heavy cream, chopped parsley, black pepper (a couple turns of the pepper grinder) and another pinch of salt. Give everything a stir and allow to simmer, uncovered, until slightly reduced, about 2-3 minutes. Add the lemon juice and chopped sage. Stir to combine.

Step 7

Combine: Add the cooked chicken to the cream sauce, flipping to coat the chicken in the sauce on both sides. Allow the sauce and chicken to simmer for about 5-7 minutes, or until the sauce is slightly reduced and chicken cooked through (165F internal temperature using a meat thermometer).

Step 8

Serve: Spoon the chicken on a plate and the creamy sauce over the top. Serve on the side of roasted veggies, sweet potatoes, a salad, or on top of pasta noodles, rice, or mashed potatoes.