Chicken Breast With Sage And Nutmeg
| 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
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Nutrition (calculated from recipe ingredients)
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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