Mustard Cream Sauce
- Heat olive oil in a large skillet over medium-high heat and Oven to 400. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 2-3 minutes per side until seared. Add to oven for 20ish minutes and rest for 5 minutes on cutting board.
- Add garlic to remaining oil in pan and sauté 10 seconds, then add chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.