Honey Mustard & Sage Chicken with Orzo Recipe

½ cup Dijon mustard
1 Tbsp honey
¼ cup chopped fresh sage leaves, divided
4 Tbsp olive oil, divided
½ tsp salt
1½ tsp pepper, divided
6 boneless, skinless chicken breasts
1 cup uncooked orzo (rice-shaped pasta)
3 (14½-oz) cans chicken broth, divided
½ cup minced onion
2 garlic cloves, minced
2 celery stalks, chopped
½ cup dry white wine 
Fresh sage leaves for garnish
Preparation  Serves 6
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, discarding 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. Saving the skillet for sauté, remove chicken from skillet 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.