Begin by laying each chicken breast flat on a chopping board and patting them dry. This step is crucial as it helps ensure they brown nicely. Once you’ve dried them, use a sharp knife to slice them into cutlets, keeping the knife parallel to the board for even thickness. If they aren't all even, don't worry; you can use a meat mallet to gently flatten the thicker parts.
Next, take a shallow dish and add the flour. Season the cutlets on both sides with salt, black pepper, and poultry seasoning, then coat them lightly in the flour. Remember to reserve any leftover flour, as it will be used later for the gravy.
Heat the olive oil over medium-high heat in a heavy skillet. Once it shimmers, add the butter followed by the coated chicken cutlets. Cook them for about 3 to 4 minutes per side until they are golden brown and cooked through. Once done, transfer the cutlets to a plate and tent with foil to keep warm.
Reduce the heat to medium-low and place the skillet back on the heat. Add more unsalted butter to the pan. Once melted, stir in the reserved flour and cook for 2 to 3 minutes until it’s a golden brown color, which will enhance the flavor of your gravy.
Gradually whisk in a ¼ cup of chicken broth to the flour mixture, which will quickly turn into a thick paste. Slowly add another ¼ cup of broth while whisking continuously. Once this mixture has thinned slightly, continue to whisk in the remaining broth until you achieve a smooth consistency.
Then, season the gravy with chicken bouillon, pepper, onion powder, and ground sage. Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes, allowing it to thicken and become glossy.
Finally, stir in the heavy cream and taste the gravy, adjusting the salt if needed. Add the cooked chicken breasts back into the pan along with any juices that have accumulated on the plate. Let them simmer gently in the gravy for another 2 to 3 minutes to soak up all the delicious flavors.
