Chicken with Sage-Mushroom Gravy

From the Recipe Cove website.

1 1/2 pounds thin-sliced boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. vegetable oil
10 ozs. mushrooms, cleaned and trimmed
2 Tbsp. all-purpose flour
1 14.5 oz. can chicken broth
1/4 tsp. dried sage
1/8 tsp. ground nutmeg
Noodles and green beans, optional

Instructions:

1. Season chicken on both sids with 1/8 teaspoon each of the salt and black pepper

2. Heat 2 tablespoons of the oil in a large skillet. Add chicken and saute for 3 minutes. Turn and saute for an additional 2-3 minutes or until chicken is cooked through. Remove to a plate.

3. Add remaining 1 tablespoon oil and the mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Sprinkle flour over mushroomns; cook 1 minute. Gradually stir in broth. Add dried sage, nutmeg and remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Add chicken; simmer for 1 to 2 minutes or until heated through.

4. Serve with noodles and steamed green beans, if desired.