Chicken Breast with Sage & Nutmeg
Dress up your chicken breasts with this tasty recipe that uses sweet bell peppers, sage and dry vermouth.
Ingredients
4 | each |
chicken
breasts, boneless, skinless |
* |
2 | tablespoons |
all-purpose flour
|
|
2 | tablespoons |
sage
fresh, finely chopped |
|
¼ | teaspoon |
nutmeg
grated |
* |
⅛ | teaspoon |
salt
|
* |
⅛ | teaspoon |
black pepper
|
* |
1 | tablespoon |
vegetable oil
olive |
|
¼ | cup |
vermouth
dry |
* |
1 | each |
sweet red bell peppers
red, cut into julienne strips |
|
1 | x |
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.
Nutrition Facts
Serving Size 55g (1.9 oz)