Chicken with Sage Orzo

1 cup apple cider
1/4 cup chopped fresh sage
1 Tbs. olive oil
1/2 tsp. salt
1 1/2 tsp. freshly ground pepper, divided
6 4-oz. skinned and boned chicken breast halves
1 cup uncooked orzo
3 14.5-oz. cans low-sodium fat-free chicken broth, divided
1/2 cup minced onion
2 garlic cloves, minced
2 celery ribs, chopped
1/2 cup dry white wine
1/2 cup shredded Parmesan cheese
3 Tbs. chopped fresh sage

Prep time: 2 hours 45 minutes
Yield: 6 servings

Combine first 4 ingredients and 1 tsp. pepper in a shallow dish or heavy-duty zip-top plastic bag. Add chicken; cover or seal, and chill 2 hours, turning occasionally.

Cook orzo in 2 cans chicken broth according to package directions; drain and set aside.

Remove chicken from marinade, discarding marinade.

Brown chicken in a large nonstick skillet coated with vegetable cooking spray over high heat 3 minutes on each side or until done. Remove from skillet; keep warm.

Sauté onion, garlic, and celery in skillet coated with cooking spray until tender. 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 Tbs. chopped sage, and remaining 1/2 tsp. pepper; cook, stirring often, just until thoroughly heated. Serve immediately with chicken.

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