Pound your chicken pieces out so they're an even thickness.

Sprinkle ¼ teaspoon of both salt and pepper on each side.

Reserve one tablespoon of the flour and set aside. With the remaining 4 tablespoons, lightly dust both sides of the chicken, shaking off the excess.

Over medium-high heat, add the olive oil to a large skillet and let heat up.

When the oil is hot, lay the chicken in the pan and don't move it for about a minute. You should hear it sizzling. You're not cooking it through at this point but just getting good color on both sides.

After 2 minutes, or until the chicken in golden brown, turn it over and brown the other side for appx. 2 minutes.

Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices.

Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.

Add the chicken back to the pan followed by the chicken broth. Stir and bring to a simmer. Turn the heat down to medium, cover and let it gently simmer for 15 minutes. Uncover and let it cook for another 10 minutes.

Turn the heat down to low and add the butter, half and half and sage. Stir to work everything in and let it heat through for about 5 minutes.

Arrange the chicken onto a platter and spoon the sauce over and around it.

Garnish with extra sage and Parmesan cheese, if desired.

Serve over rice, egg noodles or mashed potatoes!

Notes:

To slice the chicken breasts:

Place your hand across the top

Press down firmly but not so hard you can't get the knife through

Bend down so you can watch where you cut

Horizontally slice the breast in half, letting the knife do the work. If you've got a good, shard knife, it should easily slice through the chicken this way.