Chicken Breast with Sage & Nutmeg
Trans-fat Free, Low Carb, 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 |
olive oil
|
|
| ¼ | cup |
vermouth
dry |
* |
| 1 | medium |
sweet red bell peppers
julienned |
|
| 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 |
olive oil
|
|
| 59 | ml |
vermouth
dry |
* |
| 1 | medium |
sweet red bell peppers
julienned |
|
| 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.
