Chicken Marsala with Sage
(Pollo Marsala con Salvia)
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 wine
1 cup chicken broth
Fresh sage leaves
Directions:
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. Makes 4 servings.