Chicken Marsala with Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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