Chicken Breasts with Sage Orzo

Ingredients

• 1 cup apple cider 
• 2 rib celery chopped
• 24 ounce skinned and boned chicken breast halves 
• 0.5 cup cooking wine dry white
• 43.5 ounce chicken broth fat-free low-sodium divided canned
• 0.3 cup sage fresh chopped
• 3 tablespoons sage fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.5 cup onion minced
• 1 cup orzo pasta uncooked
• 0.5 cup parmesan cheese shredded
• 1.5 teaspoons pepper divided freshly ground
• 6 servings garnish: sage sprigs fresh
• 0.5 teaspoon salt 

Equipment

• frying pan
• ziploc bags

Directions

1. Combine first 4 ingredients and 1 teaspoon pepper in a shallow dish or heavy-duty zip-top plastic bag.
2. Add chicken; cover or seal, and chill 2 hours, turning occasionally.
3. Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.
4. Remove chicken from marinade, discarding marinade.
5. Brown chicken in a large nonstick skillet coated with vegetable cooking spray over high heat 3 minutes on each side or until done.
6. Remove from skillet; keep warm.
7. Saut onion, garlic, and celery, in skillet coated with cooking spray until tender.
8. Add remaining 1 can chicken broth and wine; cook, stirring often, 5 minutes or until liquid is reduced to 1/2 cup. Stir in orzo, Parmesan cheese, 3 tablespoons chopped sage, and remaining 1/2 teaspoon pepper; cook, stirring often, just until thoroughly heated.
9. Serve immediately with chicken.
10. Garnish, if desired.