"Chicken Breast with Sage & Nutmeg"
| Ingredients | | | 4 | each | chicken, breasts, boneless, skinless | | | 2 | tablespoon | flour | | | 2 | tablespoon | sage, fresh, finely chopped | | | 1/4 | teaspoon | nutmeg, grated | | | 1/8 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 1 | tablespoon | oil, olive | | | 1/4 | cup | vermouth, dry | | | 1 | each | bell pepper, red, cut into julienne strips | | | 1 | | sage, sprigs, fresh | | | | | |
Directions:
| Trim fat from chicken. Combine flour, sage, nutmeg, salt and pepper. Dredge chicken in this mixture and set aside.
Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 6 to 7 minutes on each side or until browned. Add vermouth and bell pepper. Reduce heat and simmer 5 minutes or until chicken is tender.
Transfer chicken to platter, spoon sauce over chicken and garnish with sage sprigs.
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