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

Source: Family Circle

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Recipe Summary

prep:
20 mins
cook:
20 mins
Servings:
4
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Ingredients

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Directions

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  • Beat together butter and sage in small bowl until smooth and blended. Sprinkle chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper.

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  • Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken to oil; sauté about 7 minutes per side or until lightly browned (170°F). Remove to platter; keep warm.

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  • 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.

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  • Spoon sauce over chicken and serve immediately.

Nutrition Facts

308 calories; total fat 16g; saturated fat 9g; cholesterol 117mg; sodium 656mg; carbohydrates 9g; fiberg; protein 30g.

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