Chicken Breast with Sage & Nutmeg
Dress up your chicken breasts with this tasty recipe that uses sweet bell peppers, sage and dry vermouth.
breasts, boneless, skinless
fresh, finely chopped
sweet red bell peppers
red, cut into julienne strips
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.