1) Preheat a large skillet over medium-heat for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper.
2) Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes.
3) Add 15g butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
4) Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits on the bottom. (This is called deglazing the pan).
5) Over high heat, cook the wine until syrupy for about 3 minutes. Add the chicken broth and the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 15 to 30g butter and the mustard, to enrich, flavour, and thicken the sauce.
6) Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates; placing the finished chicken atop the sauce, and serve.
Cook's Note: For a cream sauce add 2 to 4 Tbsp double cream to the sauce after the broth has reduced.