Chicken Breast with Sage & Nutmeg
78
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)Amount per Serving
Calories 5653% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 75mg
3%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
2g
Vitamin A 3%
•
Vitamin C 143%
Calcium 2%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
