Combine flour, salt, white pepper and the 1/4 tsp sage in plastic bag. Shake chicken to coat. Brown chicken in butter and oil. Reduce heat. Continue cooking just until tender.
Remove chicken to heated platter. Add cream, Cows, orange rind and the 1/8 tsp sage to pan drippings. Cook, stirring until slightly thickened. Spoon sauce over chicken. Sprinkle with toasted sliced almonds. Garnish with orange slices and parsley, if desired.Servings: 8