Chicken breast with sage & nutmeg
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | (4 Oz.) Boneless Skinned | |
Chicken Breasts | ||
2 | tablespoons | Flour |
2 | tablespoons | Finely Chopped Fresh Sage |
¼ | teaspoon | Grated Nutmeg |
⅛ | teaspoon | Salt, 1/8 t. Pepper |
( Fat 6.7. Chol. 72.) | ||
1 | tablespoon | Olive Oil |
¼ | cup | Dry Vermouth |
1 | medium | Size Red Bell Pepper |
Cut Into Julienne Strips | ||
Fresh Sage Sprigs |
Directions
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.