Name: Chicken Breast with Sage and Nutmeg
Ingredients: 4 (4 Oz.) Boneless Skinned; Chicken Breasts; 2 tb Flour; 2 tb Finely Chopped Fresh Sage; 1/4 ts Grated Nutmeg; 1/8 ts Salt, 1/8 t. Pepper; 1 tb Olive Oil; 1/4 c Dry Vermouth; 1 md Size Red Bell Pepper; Cut Into Julienne Strips; Fresh Sage Sprigs; ( Fat 6.7. Chol. 72.)

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

4		(4 Oz.) Boneless Skinned
		Chicken Breasts
2	tb	Flour
2	tb	Finely Chopped Fresh Sage
1/4	ts	Grated Nutmeg
1/8	ts	Salt, 1/8 t. Pepper
1	tb	Olive Oil
1/4	c	Dry Vermouth
1	md	Size Red Bell Pepper
		Cut Into Julienne Strips
		Fresh Sage Sprigs
		( Fat 6.7. Chol. 72.)

INSTRUCTIONS

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.

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