Flavor the chicken with S+P. Vac seal it in a bag with 1 tbsp olive oil and 2-3 orange wedges.
Sous vide chicken at 165 degrees F for 1.5 hours.
Add butter to a sizzling medium-hot pan. Add chicken, the juice from a few orange wedges and fresh sage to the pan. Cook the chicken 1-2 minutes per side. Stir the sage butter sauce while the chicken cooks. During this time the sage will fry in the pan, which is exactly what you want it to do. However, if your sage is about to burn - save it!
Remove chicken from pan and drizzle the orange sage glaze on top.