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CHICKEN BREAST WITH SAGE & NUTMEG

Category:    Chicken
Yield:4 servings
 
      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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