I thought the chicken was nothing special at all, but we really liked the orzo. Great way to use up the mountains of sage we grow each summer!
Chicken Breasts with Sage Orzo
This orzo gives the creamy texture of risotto without all the stirring.
Yield: 6 servings
- 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
- 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.
- Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.
- Remove chicken from marinade, discarding marinade.
- 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.
- 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.
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