One way is to make the chicken fricasee out of the old Betty Crocker cookbooks and add the sage to it. It is just a gravy/bechamel type sauce. Or add the herbs/spices you want to a canned cream soup and pour over the chicken.
Sear and cook your chicken in a god sautee pan, once cooked, remove chicken and keep warm. Add chopped shallot, brown. Deglaze pan with white wine(deglaze with something you would drink), reduce wine, add sage(chiffonade) and allow to cok for a little bit to release its oils, add cream and reduce. Toasted chopped pistachios are a nice garnish that pair great with this.