Chicken Breast With Sage & Nutmeg Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: , (4 Oz.) Boneless Skinned
Chicken Breasts,
2 tbsp: Flour,
2 tbsp: Finely Chopped Fresh Sage,
1/4 tsp: Grated Nutmeg,
1/8 tsp: Salt, 1/8 t. Pepper
1 tbsp: Olive Oil,
1/4 cup: Dry Vermouth,
1 medium: Size Red Bell Pepper,
Cut Into Julienne Strips,
Fresh Sage Sprigs,
Directions:
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.
( Fat 6.7. Chol. 72.)
Source from luhu.jp
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.
( Fat 6.7. Chol. 72.)
Source from luhu.jp
Tags
Poultry