Chicken Breast With Sage & Nutmegpoultry 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. ( Fat 6.7. Chol. 72.) |
