Serves 4
40 min
Chicken Marsala with Sage
Recipe GLPRbf83b9e0bace81
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.
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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.
