Recipe - Chicken Breast With Sage And Nutmeg

4 (4 Oz.) Boneless Skinned
Chicken Breasts
2 tablespoon Flour
2 tablespoon Finely Chopped Fresh Sage
One fourth teaspoon Grated Nutmeg
1/8 teaspoon Salt, 1/8 t. Pepper
1 tablespoon Olive Oil
One fourth cup Dry Vermouth
1 md Size Red Bell Pepper
Cut Into Julienne Strips
Fresh Sage Sprigs

Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge
Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over
MediumHigh 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 6.7. Chol. 72.)