• In a large skillet over med-high, heat 2 tbsp EVOO. Pat chicken dry and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 6 to 7 min, until cooked through, turning at halfway point; transfer to a plate.

  • To skillet, add 1 tbsp EVOO. Add garlic and sage; cook 20 sec. Sprinkle with flour and cook, whisking, until well incorporated, 30 sec. Slowly whisk in chicken broth, scraping up browned bits, and cook to thicken slightly, about 1 min. Whisk in 1/4 tsp salt or to taste.

  • Meanwhile, place green beans in a glass pie plate. Cover with well-salted water, cover plate and microwave at 100% for 5 to 6 min. Drain any water, toss with butter and season to taste. Serve chicken with sauce, beans and crusty bread. (Chicken and) Sage Advice: If you don't have fresh sage, use 2 tsp dried sage instead. If you don't have green beans, cook broccoli florets the same way, but for 2 to 3 minutes.

Nutrition Facts

460 calories; 21 g total fat; 5 g saturated fat; 738 mg sodium. 31 g carbohydrates; 3 g fiber; 3 g sugar; 36 g protein;