Maple-Mustard Chicken Sauté

1 pound thinly sliced chicken cutlets
Salt and freshly ground pepper
2 tablespoons butter
2 teaspoons crumbled dried sage leaves or 1 teaspoon powdered sage
¼ cup maple syrup
2 teaspoons Dijon mustard

1.  Season the chicken cutlets with the salt and pepper. Heat the butter in a large frying pan. Add the chicken and cook over medium heat until lightly browned and cooked through, about 2 minutes per side. Remove to a plate, leaving the drippings in the pan.

2.  Add ½ cup water to the frying pan and bring to a boil, stirring up any browned bits on the bottom of the pan. Add the sage and maple syrup and boil, uncovered, until the sauce is slightly reduced and thickened, about 1 – 2 minutes. Whisk in the mustard.

3.  Return the chicken and any accumulated juices to the pan, heat through and serve.

Makes 4 servings

Arlene Vrlec