Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 (4 Oz.) Boneless Skinned
Chicken Breasts
2 tb Flour
2 tb Finely Chopped Fresh Sage
1/4 ts Grated Nutmeg
1/8 ts Salt, 1/8 t. Pepper
1 tb Olive Oil
1/4 c Dry Vermouth
1 md Size Red Bell Pepper
Cut Into Julienne Strips
Fresh Sage Sprigs

Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt Pepper. Dredge
Chicken in This Mixture Set Aside. Heat Oil in Large Skillet Over
Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR
Until Browned. Add Vermouth Bell Pepper. Reduce Heat Simmer 5 Min. OR
Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over
Chicken Garnish With Sage Sprigs.
( Fat 6.7. Chol. 72.)

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