Sage Cream Sauce: In a saucepan over medium heat melt butter. Whisk in flour and let cook for two minutes. Slowly whisk in a little of the chicken stock. As it thickens pour in the rest of the chicken stock stirring as you go. Whisk in your cream until sauce is smooth. Sprinkle in a pinch of salt and pepper.
Remove from heat and toss in sage and Parmesan cheese. Stir until cheese has melted and serve immediately over chicken on or on the side.