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Chicken Marsala with Sage

4.5

(109)

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Chicken Marsala with SageBrian Leatart

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  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.

TagsMarsalaAlcoholBeveragesItalianEuropeanChicken BreastChickenPoultrySageHerbs & SpicesMainDinnerGluten FreeNut Free5 Ingredients or FewerEasyQuickSearBon Appétit
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