Orange Sage Butter Recipes

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CHICKEN WITH ORANGE-SAGE SAUCE



Chicken With Orange-Sage Sauce image

We eat a lot of chicken and I am always looking for a new and different way to prepare. This is quick and easy and the smells coming from the kitchen will bring the family running. This recipe is courtesy of Robin Miller.

Provided by CindiJ

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

salt & freshly ground black pepper
1 tablespoon olive oil
6 boneless skinless chicken breast halves (about 5 ounces each)
1 cup orange juice
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1 teaspoon dried thyme
1 teaspoon dried sage

Steps:

  • Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 3-5 minutes per side, until golden brown.
  • In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer.
  • Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through.
  • Serve chicken breast halves with all of the sauce.

Nutrition Facts : Calories 173.8, Fat 3.9, SaturatedFat 0.7, Cholesterol 68.4, Sodium 96, Carbohydrate 5.5, Fiber 0.3, Sugar 3.5, Protein 27.6

CHICKEN WITH ORANGE-SAGE SAUCE RECIPE - (4.7/5)



Chicken with Orange-Sage Sauce Recipe - (4.7/5) image

Provided by DebCooks

Number Of Ingredients 9

3 T butter at room temperature
3 T fresh sage or 1 T dried sage
4 boneless chicken breast halves
1 teas salt
1/2 teas pepper
1 T oil
1 1/2 T flour
1 c orange juice
3 T heavy cream

Steps:

  • Beat together the butter and sage in a bowl until blended and set aside. Sprinkle the chicken with 3/4 teas salt and 1/4 teas pepper. Heat oil in large non-stick skillet and saute about 7 minutes on each side until golden brown. Remove to platter and keep warm. Add the sage butter to skillet to melt and stir brown bits from bottom of skillet. Whisk in flour until smooth. Place over low heat,stir in orange juice cook and stir constantly until thick and bubbly. Pour in 1/4 teas salt and pepper. Add the heavy cream and heat through. Spoon sauce over chicken breasts and serve immediately.

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