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Chicken Breast With Sage And Nutmeg
Ingredients
- 4 x (4 Ounce.) Boneless Skinned Chicken Breasts
- 2 Tbsp. Flour
- 2 Tbsp. Finely Minced Fresh Sage
- 1/4 tsp Grated Nutmeg
- 1/8 tsp Salt, 1/8 teaspoon Pepper
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Dry Vermouth
- 1 med Size Red Bell Pepper Cut Into Julienne Strips Fresh Sage Sprigs
Directions
- Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mix & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Till Warm. Add in Chicken; Cook 6 To 7 Minutes. On Each Side Or possibly Till Browned. Add in Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Minutes. Or possibly Till Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs.
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