Chicken Marsala With Sage

By á-174942

Ingredients

• 4 boneless skinless chicken breast halves halved horizontally
• Salt to taste
• Freshly-ground black pepper to taste
• All-purpose flour as needed
• 6 tablespoons butter - (3/4 stick)
• 1 tablespoon chopped fresh sage
• 1 cup imported dry Marsala
• 1 cup canned low-salt chicken broth
• Fresh sage leaves

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with salt and pepper. Dust with flour; shake off excess.

Melt 3 tablespoons butter in large skillet over medium-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil.

Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves.

This recipe yields 4 servings.