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.