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Chicken Breasts with Sage Orzo

Yield 6 servings
This orzo gives the creamy texture of risotto without all the stirring.

Ingredients

  • 1 cup apple cider
  • 1/4 cup chopped fresh sage
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons freshly ground pepper, divided
  • 6 (4-ounce) skinned and boned chicken breast halves
  • 1 cup uncooked orzo
  • 3 (14 1/2-ounce) cans low-sodium fat-free chicken broth, divided
  • 1/2 cup minced onion
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped
  • 1/2 cup dry white wine
  • 1/2 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh sage
  • Garnish: fresh sage sprigs

How to Make It

  1. Combine first 4 ingredients and 1 teaspoon pepper in a shallow dish or heavy-duty zip-top plastic bag. Add chicken; cover or seal, and chill 2 hours, turning occasionally.

  2. Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.

  3. Remove chicken from marinade, discarding marinade.

  4. Brown chicken in a large nonstick skillet coated with vegetable cooking spray over high heat 3 minutes on each side or until done. Remove from skillet; keep warm.

  5. Sauté onion, garlic, and celery, in skillet coated with cooking spray until tender. Add remaining 1 can chicken broth and wine; cook, stirring often, 5 minutes or until liquid is reduced to 1/2 cup. Stir in orzo, Parmesan cheese, 3 tablespoons chopped sage, and remaining 1/2 teaspoon pepper; cook, stirring often, just until thoroughly heated. Serve immediately with chicken. Garnish, if desired.