This is a great recipe to warm you up on a cold day, modified from its original version in Cooking Light magazine.
1 cup apple cider
1/4 cup chopped fresh sage
1 tbsp olive oil
1/2 tsp salt
1 tsp pepper, divided
4-6 boneless, skinless chicken breasts
1 cup uncooked orzo
2 1/2 to 3 (14.5 oz) cans low-sodium chicken broth, divided
1/2 cup minced onion
2 celery ribs, chopped
1/2 cup dry or semi-dry white wine
1/2 shredded parmesan cheese
Preheat oven to 375F
Combine apple cider, sage, oil, salt and 1/2 tsp pepper in a shallow dish. Add chicken and coat well, turning in liquid several times. Bake 25-30 minutes or until chicken is no longer pink.
Cook orzo in 2 cans of chicken broth until tender. Drain and set aside, reserving cooked broth. Add enough uncooked broth to equal 1 3/4 cups.
Saute onion, garlic, and celery in a skillet coated in cooking spray until tender. Add reserved chicken broth and white wine; cook, stirring often, 5 minutes or until liquid is reduced to 1/2 cup. Stir in orzo, parmesan cheese and remaining 1/2 tsp pepper. Cook, stirring often, until thoroughly heated. Serve immediately with chicken.
Garnish with fresh sage sprigs as desired.
Another option:
Cut chicken into 1-inch pieces and marinate in cider-sage mixture for 2 hours, turning occasionally. Remove chicken and discard marinade. Brown chicken in a large nonstick skillet coated in cooking spray over high heat until done. Remove from skillet and keep warm.
Prepare orzo as directed above. Add chicken to skillet with parmesan cheese and pepper. Stir well and serve in bowls.
