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How To make Chicken Breast with Sage & Nutmeg

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Ingredients
4
each
chicken, breasts, boneless, skinless
2
tablespoon
flour
2
tablespoon
sage, fresh, finely chopped
1/4
teaspoon
nutmeg, grated
1/8
teaspoon
salt
1/8
teaspoon
pepper
1
tablespoon
oil, olive
1/4
cup
vermouth, dry
1
each
bell pepper, red, cut into julienne strips
1

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.

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