CHICKEN BREAST WITH SAGE AND NUTMEG

Servings: 4

Ingredients

4	(4 Oz.)	Boneless Skinned Chicken Breasts
2	tb	Flour
2	tb	Finely Chopped Fresh Sage
1/4	ts	Grated Nutmeg
1/8	ts	Salt
1/8	t.	Pepper
1	tb	Olive Oil
1/4	c	Dry Vermouth
1	medium-sized	Red Bell Pepper, cut into thin strips
		Fresh Sage Sprigs

Preparation

1. Trim fat from chicken.
2. Combine flour, sage, nutmeg, salt and pepper. Dredge chicken in this mixture and set aside. Heat oil in large skillet over medium-high heat until hot. Add chicken and cook 6 to 7 minutes on each side or until browned.
3. Add vermouth and bell pepper.
4. Reduce heat and simmer 5 minutes.
5. Use the Cook'd Right^® Sensor to check doneness of chicken breasts. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds. Remove sensor tip and check color. Continue checking with the same sensor until done. Discard sensor when finished.
6. Transfer chicken to platter; spoon sauce over chicken and garnish with sage sprigs.