Chicken breast with sage and 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 |
| 1 | tablespoon | Olive Oil |
| ¼ | cup | Dry Vermouth |
| 1 | medium | Size Red Bell Pepper |
| Cut Into Julienne Strips | ||
| Fresh Sage Sprigs | ||
| ( Fat 6.7. Chol. 72.) | ||
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.