Chicken Poached in Orange Juice with Fresh Sage

Preheat oven to 375 F. Rinse chicken breasts and pat dry with a paper towel. Mix together salt and pepper. Season each chicken breast with the mixture and place them in a single layer in a shallow baking pan. Place a sage leave under and on top of each breast. Pour orange juice over chicken. Cover with a sheet of waxed paper or parchment. The paper should fit inside the pan and rest directly on the chicken. Cook the chicken for about 12 minutes or until it registers 165 F on an instant read thermometer inserted into the thickest part of the breast. Be careful not to overcook.

While the breasts are in the oven, blanch the celery in a large pot of boiling water. Rinse in cold water and drain well. Rinse and drain the currants.

When the chicken is done, remove it from the baking pan and arrange it on a serving platter. Discard the sage leaves. Whisk the balsamic vinegar into cooking juices and taste the mixture for seasoning. Pour the sauce over the chicken.

Scatter the celery, currants and walnuts over the top of the chicken. Garnish with any remaining sage leaves. Serve at room temperature.