Chicken Breast with Sage & Nutmeg

Dress up your chicken breasts with this tasty recipe that uses sweet bell peppers, sage and dry vermouth.

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

4	each	chicken	breasts, boneless, skinless
2	tablespoons	flour, all-purpose
2	tablespoons	sage	fresh, finely chopped
1/4	teaspoon	nutmeg	grated
1/8	teaspoon	salt
1/8	teaspoon	black pepper
1	tablespoon	vegetable oil	olive
1/4	cup	vermouth	dry
1	each	sweet bell pepper	red, cut into julienne strips
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.