Chicken Marsala

Epicurious.com

Ingredients:

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

Preparation:

Sprinkle chicken with salt & 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 golden 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 ½ cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves. Makes 4 servings.