Chicken With Orange-Sage Sauce

The creamy orange sauce flecked with chopped fresh sage turns skinless, boneless chicken breast halves into elegant fare.

Recipe from Family Circle
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  • 3 tablespoons butter, at room temperature
  • 3 tablespoons chopped fresh sage OR: 1 tablespoon dried
  • 4 boneless, skinless chicken breast halves (1-1/4 pounds total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup orange juice
  • 3 tablespoons heavy cream
Beat together butter and sage in small bowl until smooth and blended. Sprinkle chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken to oil; saute about 7 minutes per side or until lightly browned (170 degrees F). Remove to platter; keep warm.
Add sage butter to warm skillet; stir with wooden spoon to melt and loosen any browned bits from bottom of skillet. Whisk in flour until smooth. Place over low heat; cook, stirring constantly, 1 to 2 minutes. Gradually pour in orange juice, stirring constantly; cook 2 to 3 minutes or until thickened and bubbly. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and the heavy cream; heat through.
Spoon sauce over chicken and serve immediately.

nutrition information

Per Serving: cal. (kcal) 308, Fat, total (g) 16, chol. (mg) 117, sat. fat (g) 9, carb. (g) 9, fiber (g) 0, pro. (g) 30, sodium (mg) 656, Percent Daily Values are based on a 2,000 calorie diet
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