Honey Mustard & Sage Chicken with Orzo
Unique recipe to showcase your AeroGarden herbs and vegetables!
This flavorful chicken dish gets an added boost from fresh sage leaves grown right in your AeroGarden. The addition of orzo makes it a complete weeknight meal!
INGREDIENTS
- ½ cup Dijon mustard
- 1 Tbsp honey
- ¼ cup chopped fresh sage leaves, divided
- 4 tablespoons Olive Oil, divided
- ½ teaspoon Salt
- 1½ teaspoon Pepper, divided
- 6 boneless, skinless Chicken Breasts
- 1 cup uncooked Orzo
- 3 (14½-oz) cans Chicken Broth, divided
- ½ cup minced Onion
- 2 cloves Garlic, minced
- 2 stalks Celery, chopped
- ½ cup dry White Wine
- Fresh sage leaves for garnish
PREPARATION
Preheat oven to 350°F. Combine mustard, honey, half of the sage, 1 tablespoon of oil, salt and 1 teaspoon pepper in a small mixing bowl. Add chicken, turning to coat; set aside.
Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.
Remove chicken from marinade, and discard marinade. In a large, nonstick skillet coated with remaining 3 tablespoons oil. over high heat, brown chicken for 4 minutes on each side or until almost done. Remove chicken from skillet (save for sauteing) and place in 9 x 13 inch baking dish. Bake for 10 minutes, or until done.
In the skillet, sauté onion, garlic and celery until tender. Add remaining 1 can chicken broth and wine; cook, stirring often, 10 minutes or until liquid is reduced to ½ cup. Stir in orzo, parmesan cheese, remaining sage and ½ teaspoon pepper; cook, stirring often, just until thoroughly heated.
Serve immediately with chicken and garnish with sage leaves.
Serves 6.
