This one is a jewel; an outstanding recipe that has been quite popular on a couple of gardening sites that I frequent.
It is originally from "Bon Appétit" magazine ~ 2002, but since my friend Jain (click!) is the one who convinced me to try it when she raved that the sauce is so good it is drinkable, ~ I'll always call it Jain's Chicken Marsala with Sage.
Thank you Jain!
I agree, this is hands down my favorite version of Chicken Marsala. I believe I've made it four times since the recommendation about a year ago.
CHICKEN MARSALA WITH SAGE
adapted from "Bon Appétit"
4 skinless boneless chicken breast halves, each cut in half horizontally (to make 8 thinner chicken cutlets)
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 for garnish
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 the chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Repeat with remaining butter and chicken. Tent the cooked chicken with foil and keep warm.
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, and be ready for a treat.
This time I served it with pan roasted chipollini onions and roasted, cubed sweet potatoes ~ a good combination.