Mustard & Sage Chicken
Salt and pepper your chicken breast on both sides
Meanwhile mix together chopped fresh sage with a couple TBL of either Dijon or coarse grain mustard.
Flip the chicken once it's nice and brown
Then top it with some of the mustard sauce and continue cooking for about 3-4min until it's done. (Internal Temp 165 or a few degrees lower cause it the heat retained will get it up to 165)
Add just a drizzle of chicken stock to deglaze the pan and get up all the good stuff.
I served this with chickpeas with a drizzle of truffle oil. You can find this at Sprouts, or WholeFoods if you don't have it or don't want to spend the money on it don't worry about it. It's not a disaster but it does taste really good!
Add the chickpeas to the pan with whatever mustard sauce is left
Toss them around for a couple minutes and then drizzle some truffle oil and you are done.
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