Chicken Breast With Sage And Nutmeg

Ingredients

• 4 chicken breast halves with bones and skins removed
• 2 Tbsp flour
• 2 Tbsp finely chopped fresh sage
• 14 tsp freshly grated nutmeg
• 18 tsp salt
• 18 tsp fresh black pepper
• 1 Tbsp olive oil
• 14 c dry vermouth
• 1 medium red bell pepper thinly sliced

Directions

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