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Ingredients
4 Boneless, skinless chicken breasts, halved horizontally
All purpose flour
6 Tablespoons butter
1 Tablespoon fresh sage, chopped
1 Cup dry Marsala wine
1 Cup chicken broth
Fresh sage leaves
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; saut� 1 minute. Add half of chicken. Saut� 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.