Title: Chicken Breast with Sage & Nutmeg
Categories: Poultry
Yield: 4 Servings
| 4 | | (4 Oz.) Boneless Skinned |
| | | Chicken Breasts |
| 2 | tb | Flour |
| 2 | tb | Finely Chopped Fresh Sage |
| 1/4 | ts | Grated Nutmeg |
| 1/8 | ts | Salt, 1/8 t. Pepper |
| 1 | tb | Olive Oil |
| 1/4 | c | Dry Vermouth |
| 1 | md | Size Red Bell Pepper |
| | | Cut Into Julienne Strips |
| | | Fresh Sage Sprigs |
Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge
Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over
Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR
Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR
Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over
Chicken & Garnish With Sage Sprigs.
( Fat 6.7. Chol. 72.)