4 skinless boneless chicken
breast halves, 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
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; saute 1 minute. Add half of chicken. Saute
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.
