Chicken Marsala with Sage

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

   Dust with flour; shake off excess.

3. 3

   Melt 3 tablespoons butter in large skillet over medium-high heat.

4. 4

   Add chopped sage; saute 1 minute.

5. 5

   Add half of chicken.

6. 6

   Saute until brown and cooked through, about 3 minutes per side.

7. 7

   Transfer chicken to platter.

8. 8

   Repeat with remaining butter and chicken.

9. 9

   Tent chicken with foil.

10. 10

    Add Marsala and broth to skillet; bring to boil, scraping up any browned bits.

11. 11

    Boil until sauce is reduced to 1/2 cup, about 10 minutes.

12. 12

    Season with salt and pepper; spoon over chicken.

13. 13

    Garnish with sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.