Ingredients
4
skinless boneless chicken breast halves, each halved horizontally
6
tbsp (3/4 stick) butter
1
tbsp chopped fresh sage
1
cup imported dry Marsala
1
cup canned low-salt chicken broth
Directions
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.
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