- In a large nonstick skillet combine 1/2 cup of the broth, rosemary, and 1 tablespoon of the sage; add chicken. Cook over medium heat 15 to 20 minutes or until chicken is no longer pink (165Â° F). If needed, add a little water during cooking.
- Meanwhile, in a small saucepan combine butter and remaining sage over medium-high heat. Reduce heat to low and cook until butter melts and turns a delicate brown, stirring constantly. Set aside.
- Remove chicken from skillet; keep warm. Add wine to skillet, scraping up browned bits. Stir in browned butter and remaining 1/2 cup broth. Bring to boiling; reduce heat and simmer 5 minutes. Season with pepper to taste.
- Pour half the butter mixture over tortellini. Add parsley and lemon juice; toss to combine. Top tortellini with chicken and remaining butter mixture, and serve.
View all nutritional information
Calories 359, Calories Fat 89, Total Fat 9g, Saturated Fat 3g, Cholesterol 108mg, Sodium 378mg, Carbohydrate 24g, Protein 40g
|Calories (fat) extra||24|
|Total Fat (extra)||15|
|Saturated Fat (extra)||17|
|Vitamin A (extra)||21|
|Vitamin C (extra)||22|