The creamy orange sauce flecked with chopped fresh sage turns skinless, boneless chicken breast halves into elegant fare.
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; sauté about 7 minutes per side or until lightly browned (170°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.