Chicken Marsala With Sage

Recipe 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	90ml	Butter - (3/4 stick)
1 tablespoon	15ml	Chopped fresh sage
1 cup	237ml	Imported dry Marsala
1 cup	237ml	Canned low-salt chicken broth
		Fresh sage leaves

Recipe Instructions

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 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 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.

Source:
Bon Appetit, May 2002

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