Chicken Breast with Sage & Nutmeg

Name: Chicken Breast with Sage & Nutmeg
Yield: 4
Cuisine: Fusion
Ingredients: chicken; flour; sage; nutmeg; salt; black pepper; vegetable oil; vermouth; sweet red bell peppers; sage

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

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts, boneless, skinless	*
3E+1	ml	all-purpose flour
3E+1	ml	sage fresh, finely chopped
1.3	ml	nutmeg grated
0.6	ml	salt
0.6	ml	black pepper
15	ml	vegetable oil olive
59	ml	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.