Chicken With Orange-Sage Sauce
Recipe from Family Circle

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

Chicken With Orange-Sage Sauce

by 3  people

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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 
  • 1/2  teaspoon 
    black pepper
  • 1   tablespoon 
  • 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, pro. (g) 30, sodium (mg) 656, Percent Daily Values are based on a 2,000 calorie diet
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