Categories: Poultry- Chicken

Ingredients

• 1 cup apple cider
• 1/4 cup chopped fresh sage
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1 1/2 tsp. freshly ground pepper, divided
• 6 (4oz.( skinned and boned chicken breast halves
• 1 cup uncooked orzo
• 3 (14oz.) 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 Tbsp. chopped fresh sage
• Garnish: fresh sage sprigs

Directions

1. Combine first 4 ingredients and 1 tsp. 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. Saute 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 Tbsp. chopped sage, and remaining 1/2 tsp. pepper; cook, stirring often, just until thoroughly heated. Serve immediately with chicken. Garnish, if desired.

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