Ingredients: |
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
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Directions: |
Directions: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.
Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.
Remove chicken from marinade, discarding marinade. 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.
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. |