Chicken Marsala

1 1/2 pounds chicken cutlets, sliced or pounded thin

1 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup flour

3 tablespoons butter

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1 cup sliced mushrooms

1/2 cup Marsala wine

1/2 cup reduced sodium chicken broth

Season chicken with salt and pepper, dredge in flour. Set aside. Meanwhile in a large skillet, heat butter and oil. Add sage; sauté 1 minute. Add chicken, pan fry until cooked through and golden brown, about 3 minutes per side. Remove, keep warm. Add mushrooms, cook 2 minutes. Add Marsala wine, stirring to scrape any browned bits in the pan. Add broth and let reduce to 1/2 cup, about 5 minutes. Spoon sauce over chicken and serve with buttered noodles and a crisp salad. Lovely paired with an Oregon Pinot Noir or French Beaujolais.