Chicken Breast With Sage And Nutmeg - cooking recipe

Ingredients

4 chicken breast halves, with bones and skins removed
2 Tbsp. flour
2 Tbsp. finely chopped, fresh sage
1/4 tsp. freshly grated nutmeg
1/8 tsp. salt
1/8 tsp. fresh black pepper
1 Tbsp. olive oil
1/4 c. dry vermouth
1 medium red bell pepper, thinly sliced

Preparation

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