- 1 stick unsalted butter
- 10 fresh sage leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 pinch salt and ground black pepper to taste
- Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.