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Chicken Breast with Sage and Nutmeg

Yields:4 servings
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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 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.

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Review
yourprincess

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!