Chicken with Creamy White Wine and Mustard Sauce

This is a quick recipe to make on a busy night, but it has the appearance of a "fancy" dish. If you don't want to use the wine, you can substitute chicken broth.

4 (6 oz) boneless skinless chicken breasts
Salt and freshly ground black pepper
1 Tbsp olive oil (I just use my olive oil mister bottle to cut back on the oil)
1 clove garlic, finely minced
1/4 cup white wine (or substitute low-sodium chicken broth)
1/2 cup heavy cream (could also sub half-and-half or evaporated milk)
2 Tbsp Dijon mustard
1 tsp chopped fresh thyme, plus more for garnish
1/2 tsp dried sage
1 tsp honey

Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.

Add garlic to remaining oil in pan and saute 10 seconds, then add wine or 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.

Recipe modified from Cooking Classy