Creamy Dijon Chicken with Angel Hair Pasta

Step 1: Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

Step 2: Meanwhile, sprinkle chicken with garlic salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.

Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken cutlets, turning once, until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Step 4: Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute.

Step 5: Combine broth or water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage. Season with salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

Step 6: Top the pasta with half the sauce, the chicken and then the remaining sauce.

Step 7: Garnish with more sage, if desired.