Chicken Breast with Sage & Nutmeg

• 4 each chicken breasts, boneless, skinless
• 2 tablespoons flour, all-purpose
• 2 tablespoons sage fresh, finely chopped
• 1/4 teaspoon nutmeg grated
• 18 teaspoon salt
• 18 teaspoon black pepper
• 1 tablespoon vegetable oil olive
• 1/4 cup vermouth dry
• 1 each sweet red bell peppers red, cut into julienne strips
• 1 x sage sprigs, fresh

1. Trim fat from chicken.
2. Combine flour, sage, nutmeg, salt and pepper.
3. Dredge chicken in this mixture and set aside.
4. Heat oil in large skillet over medium-high heat until hot.
5. Add chicken, cook 6 to 7 minutes on each side or until browned.
6. Add vermouth and bell pepper.
7. Reduce heat and simmer 5 minutes or until chicken is tender.
8. Transfer chicken to platter, spoon sauce over chicken and garnish with sage sprigs.

chicken breasts, flour, sage, nutmeg, salt, black pepper, vegetable oil olive, vermouth dry, sweet red bell peppers, sage

Taken from recipeland.com/recipe/v/chicken-breast-sage-amp-nutmeg-2439 (may not work)