Creamy Sage Butter Sauce With Chicken And Orzo

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 ½ Pounds Boneless, Skinless Chicken breast (cut into cubes)

2 Tablespoons canola Oil

1 stick unsalted butter

10 fresh sage leaves (alternate, 1-1/2 TBSP of any mix of chopped sage, chives and basil)

1 cup of heavy cream

2 cups of chicken broth

1 pinch of salt and ground black pepper to taste

1 cup of Orzo

Directions

Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.

Heat a skillet, on the stove, over medium-high heat, and add in the oil.

Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.

Remove the chicken from the skillet and set it aside.

Add the Orzo to the skillet using the leftover oil, and toast it for 3 to 4 minutes until lightly browned, which adds a nutty flavor.

Add the remaining butter and allow it to melt. Add herbs, broth and Orzo; cook till Orzo is done about 10 to 15 minutes . Add heavy cream and chicken; cook until hot, about 2 minutes. Season sauce with salt and black pepper.

Notes

This recipe makes a lot of sauce.

Nutrition

• Calories: 410 kcal
• Total Fat: 45 g
• Saturated Fat: 28 g
• Unsaturated Fat: 0 g
• Cholesterol: 143 mg
• Sodium: 26 mg
• Total Carbohydrate: 2 g
• Total Sugars: 0 g
• Protein: 2 g