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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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