Recipe for Chicken Breast With Sage & Nutmeg


4 (4 oz.) boneless skinned
1 chicken breasts
2 tablespoon flour
2 tablespoon finely chopped fresh sage
1/4 teaspoon grated nutmeg
1/8 teaspoon salt, 1/8 t. pepper
1 tablespoon olive oil
1/4 cup dry vermouth
1 medium size red bell pepper
1 cut into julienne strips
1 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.

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