Chicken Marsala with Sage

By soccercat

Ingredients

• 4 skinless boneless chicken breast halves, each halved
• horizontally
• All purpose flour
• 6 tablespoons butter (3/4 stick)
• 1 tablespoon chopped fresh sage
• 1 cup imported fry Marsala
• 1 cup canned low-salt chicken broth
• Fresh sage leaves

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; saute 1 minute. Add half of the chicken. Saute until brown and cooked trough, 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 leaved.