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Organic Sage¿ Sage¿s assertive, earthy flavor mellows beautifully when cooked, making it a classic herb in poultry, pork and sausage, and in sauces and soups. It kicks up the flavor of starchy dishes, including beans, potatoes and stuffings.
Chicken Marsala with Sage. A classic dish. Serve with pasta, potatoes or rice. ¾ ounce fresh organic sage leaves, chopped. 4 tablespoons unsalted butter. 2 small shallots, minced. ¼ cup flour. 4 skinless, boneless chicken breast halves, pounded thin. 3 table spoons olive oil. 2 cups dry Marsala. 2 cups chicken broth. Salt and pepper, to taste. Saute sage and shallots in 3 tablespoons butter over medium- high heat for 1 minute. Dust chicken with flour and sauté in a separate skillet in olive oil until cooked through, about 3 minutes on each side. Remove chicken. Add Marsala and broth to the pan containing the shallots and sage, and bring to boil. Reduce liquid for about 10 minutes, until down to ½ cup. Add remaining butter to sauce, swirl until melted. Return chicken to pan, season dish with salt and pepper. Serve immediately. Serves 4.
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