Directions

1. 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 (165° F). If needed, add a little water during cooking.
2. 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.
3. 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.
4. 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.