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C.H. Spurgeon
Chicken Breast with Sage and Nutmeg
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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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