Brown Butter and Sage Chicken Pilaf

Heat oil in large, deep-sided skillet set over medium-high heat; cook chicken, stirring occasionally, for 8 to 10 minutes or until evenly browned. Season with salt and pepper. Transfer to plate; set aside.

Wipe out skillet; melt butter in same pan set over medium. Cook, swirling pan occasionally, for 5 to 8 minutes or until butter is foamy and starting to turn golden brown. Add onion, garlic and sage; cook for 3 to 5 minutes or until softened and fragrant.

Stir in rice and reserved chicken. Add chicken broth; bring to boil. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and chicken is cooked through. Sprinkle with parsley.