Chicken Marsala with Sage

Name: Chicken Marsala with Sage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 skinless, boneless chicken breast halves, each halved horizontally to create 8 thin cutlets; ¼ cup All-purpose flour; Salt; Ground black pepper; 6 tablespoons butter, divided; 1 tablespoon fresh sage, chopped; 1 cup imported dry Marsala wine; 1 cup low-salt chicken broth; Fresh sage leaves for garnish

Recipe GLPRbf83b9e0bace81

Italian

Main Course

40 min

349 cal

Servings: 4

Stovetop

Tender chicken breasts lightly dusted with flour and sautéed until golden, then topped with a rich reduction of Marsala wine and chicken broth infused with fresh sage. A classic Italian-inspired dish that is elegant, flavorful, and simple to prepare.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

4 skinless, boneless chicken breast halves, each halved horizontally to create 8 thin cutlets

¼ cup All-purpose flour

Salt

Ground black pepper

6 tablespoons butter, divided

1 tablespoon fresh sage, chopped

1 cup imported dry Marsala wine

1 cup low-salt chicken broth

Fresh sage leaves for garnish

Directions

Pat the chicken cutlets dry with paper towels. Season both sides generously with salt and pepper.
Place flour in a shallow dish. Working with one cutlet at a time, dredge both sides in flour, shaking off any excess.
Heat 3 tablespoons of butter in a large skillet over medium-high heat until foaming.
Add the chopped sage to the hot butter and sauté for about 1 minute until fragrant.
Add half of the floured chicken cutlets to the skillet in a single layer. Sauté for approximately 3 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
Add the remaining 3 tablespoons of butter to the skillet. Once melted and foaming, add the remaining chicken cutlets and sauté for approximately 3 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to the plate with the first batch.
Pour the Marsala wine into the skillet, using a wooden spoon to scrape up all browned bits from the bottom of the pan.
Add the chicken broth to the skillet and bring the mixture to a boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until the sauce has reduced to approximately 1/2 cup, about 10 minutes.
Taste the sauce and season with additional salt and pepper as needed.
Return the chicken to the skillet, spooning the sauce over each cutlet. Arrange on a serving platter and garnish with fresh sage leaves. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Chicken Marsala with sage is well-suited to Charlotte availability—all ingredients appear at any Harris Teeter, Kroger, or Food Lion without a special trip, though quality Marsala wine may require a detour to a dedicated wine shop rather than a grocery store's limited selection. The cost per serving runs about four to five dollars, driven entirely by the chicken breast and butter, with the rest of the ingredients negligible. The stated forty-minute time is honest if you factor in gentle pounding, dredging, and the actual reduction of the pan sauce; weeknight-friendly on that front. The dish reheats unevenly because the sauce can separate and the chicken can dry out, making it better eaten fresh the same night, and it does not feed a crowd particularly generously at four servings.