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.

Nutrition Facts

308 calories; 16 g total fat; 9 g saturated fat; 117 mg cholesterol; 656 mg sodium. 9 g carbohydrates; 0 g fiber; 30 g protein;