Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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