Chicken Marsala with Sage

By vail28

Ingredients

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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

prinkle 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 minute. Add half of chicken. Saute 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 chopped shallot and saute until soft. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves.