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Chicken Breast with Sage & Nutmeg

 
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Dress up your chicken breasts with this tasty recipe that uses sweet bell peppers, sage and dry vermouth.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

4 each chicken
breasts, boneless, skinless
*
2 tablespoons all-purpose flour
2 tablespoons sage
fresh, finely chopped
¼ teaspoon nutmeg
grated
*
teaspoon salt
*
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.

 

* not incl. in nutrient facts

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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?

 

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