CHICKEN WITH ORANGE-SAGE SAUCE
3 tablespoons butter, at room temperature
3 tablespoons chopped fresh sage (OR 1 tablespoon dried)
4 boneless, skinless chicken breast halves (1 1/4 pounds total)
1 teaspoon salt, divided use
1/2 teaspoon black pepper, divided use
1 tablespoon oil
1 1/2 tablespoons all-purpose flour
1 cup orange juice
3 tablespoons heavy (whipping) cream
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; saute about 7 minutes per side or until lightly browned and fully cooked. 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, to 2 minutes. Gradually pour in orange juice, stirring constantly; cook 2 to 3 minutes or until thickened and bubbly. Stir in remaining 14 teaspoon salt, remaining 1/4 teaspoon pepper and the heavy cream; heat through.
Spoon sauce over chicken and serve immediately.
Makes 4 servings
From: Recipelink.com
Source: Old magazine recipe clipping: Family Circle recipe card, not dated
3 tablespoons butter, at room temperature
3 tablespoons chopped fresh sage (OR 1 tablespoon dried)
4 boneless, skinless chicken breast halves (1 1/4 pounds total)
1 teaspoon salt, divided use
1/2 teaspoon black pepper, divided use
1 tablespoon oil
1 1/2 tablespoons all-purpose flour
1 cup orange juice
3 tablespoons heavy (whipping) cream
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; saute about 7 minutes per side or until lightly browned and fully cooked. 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, to 2 minutes. Gradually pour in orange juice, stirring constantly; cook 2 to 3 minutes or until thickened and bubbly. Stir in remaining 14 teaspoon salt, remaining 1/4 teaspoon pepper and the heavy cream; heat through.
Spoon sauce over chicken and serve immediately.
Makes 4 servings
From: Recipelink.com
Source: Old magazine recipe clipping: Family Circle recipe card, not dated
MsgID: 371391
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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