Chicken Breast with Sage and Nutmeg

Yields:	4 servings
Rate this Recipe

Be the first to add a photo of this recipe!

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	olive oil
1/4	cup	vermouth	dry
1	medium	sweet red bell pepper	julienned
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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

A Simplified Peking Duck

I have heard of the pecking duck for quite a long time but never dared to try making it. This afternoon I tried this simplified peking duck, while it was cooking, my son couldn't stop asking me when will it be ready, the smell filled the room. When the dish hit the table, my son and my husband were drooling. Awesome!

Reviewed by yourprincess