Makes 4 servings
4 skinless, boneless chicken breasts, cut in half horizontally or pounded thin
6 tablespoons (3 ounces) unsalted butter
1 tablespoon chopped fresh sage
1 cup dry Marsala wine
1 cup (8 ounces) low-sodium chicken broth
Fresh sage leaves
Season the chicken breasts with salt and pepper. Dredge chicken breasts in flour, shake off excess, and place on a plate and set aside.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chopped sage and sauté 1 minute. Add half of the chicken breasts to the pan. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to a platter. Melt remaining 3 tablespoons butter and sauté remaining chicken breasts, transferring to platter with other chicken. Tent the chicken with foil.
Add Marsala and broth to skillet; bring to a boil, scraping up any browned bits. Boil until sauce is reduced to ½ cup, about 10 minutes. Season the sauce with salt and pepper, then spoon over chicken. Garnish with whole sage leaves.