Chicken Marsala with Rice

1 package skinless boneless chicken thighs (about 1.5 lbs)
All purpose flour
3 tablespoons Ghee or butter
1 tablespoon chopped fresh sage
1 small yellow onion, chopped or diced
2 cloves garlic, minced
1 cup imported dry Marsala or white wine
1 cup canned low-salt chicken broth or vegetable broth
Fresh sage leaves (or powdered if need be)
1 Teaspoon chicken or turkey demi-glaze
1 cup rice, cooked

Sprinkle chicken liberally with salt, pepper and sage. Dust with flour; shake off excess. Melt 3 tablespoons Ghee or butter in large skillet over medium-high heat.
Add chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Add onion and shallot, sauté for a couple minutes, until softened and starting to brown.
Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Add chicken back to pan. Take a ¼ cup of the sauce out and mix the Demi-Glaze into it thoroughly. Add back to pan.
Add a sprinkling of flour to sauce for thickening, Boil until sauce is reduced and chicken is cooked through, about 10 minutes.
Season with salt and pepper; spoon over chicken and rice/noodles. Garnish with fresh sage leaves.