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.)

The Bible repeatedly warns us not to be eagerly looking for opportunities to point out the faults of others. In fact, anyone who is eager to go and show a brother his sin is probably disqualified from doing so. Such eagerness is often a sign of pride or spiritual immaturity, which cripple our ability to minister effectively to others. The best confronters are usually people who would prefer not to have to talk to others about their sin but will do so out of obedience to God and love for others.

Ken Sande

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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