Chicken Breast With Sage And Nutmeg

'Not called!' did you say? “Not heard the call,” I think you should say. Put your ear down to the Bible, and hear Him bid you go and pull sinners out of the fire of sin. Put your ear down to the burdened, agonized heart of humanity, and listen to its pitiful wail for help. Go stand by the gates of hell, and hear the damned entreat you to go to their father’s house and bid their brothers and sisters and servants and masters not to come there. Then look Christ in the face – whose mercy you have professed to obey – and tell Him whether you will join heart and soul and body and circumstances in the march to publish His mercy to the world.

William Booth

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

4		4 Oz. Boneless Skinned
		Chicken Breasts
2	T	Flour
2	T	Finely Chopped Fresh Sage
1/4	t	Grated Nutmeg
1/8	t	Salt, 1/8 t. Pepper
1	T	Olive Oil
1/4	c	Dry Vermouth
1		Size Red Bell Pepper
		Cut Into Julienne Strips
		Fresh Sage Sprigs
6 7/10		l. 72.), l. 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. ( Fat

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1817 Calories From Fat: 1237 Total Fat: 139.4g Cholesterol: 616.7mg Sodium: 4654.4mg Potassium: 225.1mg Carbohydrates: 15.1g Fiber: <1g Sugar: <1g Protein: 129.7g