1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
4 chicken cutlets
1 tbsp. butter
1 tbsp. salad oil
1/3 c. chicken broth
2 tbsp. sherry
1 tbsp. Dijon mustard
1/4 tsp. dried sage
1/4 c. light cream

Combine flour, salt, and pepper. Coat chicken. Heat butter and oil in skillet over medium-high heat; add chicken and cook for 4-5 minutes on each side or until golden brown. Do not overcook. Transfer onto a platter and cover to keep warm.

Add broth, sherry, mustard and sage to skillet; simmer for 1 minute, stirring up brown bits that cling to pan. Stir in cream; simmer 1 minute longer until slightly thickened.

Place chicken back to pan for a minute to coat and serve. This recipe can be doubled.