Chicken Marsala with Sage
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2011-02-08, courtesy Shannon B, from Bon Appetit, May 2002

Ingredients
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4 skinless boneless chicken breast halves, each halved horizontally
All purpose flour (spelt flour?)
6 tablespoons (3/4 stick) butter (substitute)
1 tablespoon chopped fresh sage
1 cup imported dry Marsala
1 cup canned low-salt chicken broth
Fresh sage leaves
(add mushrooms and shallots)

Directions
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1. Sprinkle chicken with salt and pepper.

2. 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.