The evening before, pour the juice from 2 of the Moro blood oranges into a glass dish. Marinate the chicken breasts overnight, or at least 4 to 6 hours.
When you are ready to cook, take the chicken out of the marinade and discard the juice.
Add 2 tablespoons of olive oil to a heavy skillet.
Season each chicken breast with salt and pepper on both sides. Brown in the skillet about 5 minutes on each side.
Remove the chicken from the skillet and set aside in a dish covered with foil.
Add the butter to the skillet until it melts.
Add red onion and garlic and cook until softened or about 5 to 10 minutes.
Add the juice from the remaining 3 blood oranges, orange zest, broth, white wine, parsley, and sage. Reduce heat to a low setting and simmer, covered, for about 15 minutes. Turn chicken breasts once about halfway through the process.
Place the cooked chicken on a serving platter.
Add 1 tablespoon honey to the pan juices and simmer about 2 to 3 minutes, until it thickens.
Pour pan sauce over chicken and serve immediately.