Chicken Breast with Sage & Nutmeg
Submitted by chapman
Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minFresh sage and a hint of nutmeg is one of those pairings the Italians have been quietly nailing for centuries, and once you try it on chicken you’ll understand why.
The breasts get dredged in a flour-sage-nutmeg blend that forms a fragrant crust when they hit the hot skillet.
A splash of dry vermouth deglazes the pan and creates a light, herby sauce in seconds, while julienned red bell pepper adds a pop of color and sweetness.
Start to finish, you’re looking at about 20 minutes of actual cooking. This is the kind of recipe that makes a Tuesday night feel a little more civilized.
Chef Tips
- Use fresh sage, not dried. The flavor difference is night and day here, and the chopped leaves crisp up in the flour coating.
- Grate your nutmeg fresh from a whole nut. Pre-ground nutmeg loses its warmth and complexity fast.
- If you can’t find vermouth, a dry white wine works just as well for the pan sauce.
Ingredients
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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