Chicken with Orange-Sage Sauce

3 Tablespoons butter, at room temperature
1 Tablespoon dried sage or 3 Tablespoons chopped, fresh sage
4 boneless, skinless chicken breast halves (about 1.25 lbs)
1teaspoon sea salt, divided
½ teaspoon black pepper, divided
1 Tablespoon of oil
1 ½ Tablespoons all-purpose flour
1 cup of orange juice
3 Tablespoons heavy cream

Beat together butter and sage in small bowl until smooth and blended. Sprinkle chicken with 3/4 teaspoon sea salt and ¼ teaspoon pepper.
Heat oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken to the skillet; sauté about seven minutes per side or until lightly browned (170 degrees). Remove to a warm platter.
Add sage butter to warm skillet; stir with wooden spoon to melt and loosen any browned bits from bottom of skillet. Whisk in flour until smooth. Place the skillet over a low heat setting. Cook, stirring constantly for 1 to 2 minutes. Gradually pour in the orange juice, stirring constantly; cook 2 to 3 minutes, until thickened and bubbly Stir in remaining ¼ teaspoon salt and ¼ teaspoon pepper and the heavy cream; heat.
Spoon sauce over the chicken and serve. 4 servings