Seared chicken and sage gravy

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Step 1

Dice potato finely chop 3/4 of sage leaves peel carrots, quarter lengthwise, cut into 2" pieces mince garlic

Step 2

boil potato 12-14 mins, mash with half the butter and 1/4 c milk. season with s/p

Step 3

sautee whole sage leaves 30s-1m. transfer to paper towl, season with s/p

Step 4

use oil grease from step 3, add carrots. cook on high 4-5 mins until slightly soft. add half garlic, cook until fragrant. transfer to bowl

Step 5

season chicken, coat with 3/4 of flour. cook in skillet until cooked through

Step 6

add chopped sage, rest of butter and garlic, s/p to pan, cook until butter melts and sage is fragrant.

Step 7

add the rest of the flour, cook until well combined