Chicken Breasts with Sage Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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