Menu Enter a recipe name, ingredient, keyword...

Chicken Marsala With Sage


Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Marsala With Sage 0 Picture


  • 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


Servings 4


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.

Review this recipe