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Ingredientes
- 4 x (4 Ounce.) Boneless Skinned Chicken Breasts
- 2 Tbsp. Flour
- 2 Tbsp. Finely Minced Fresh Sage
- 1/4 tsp Grated Nutmeg
- 1/8 tsp Salt, 1/8 teaspoon Pepper
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Dry Vermouth
- 1 med Size Red Bell Pepper Cut Into Julienne Strips Fresh Sage Sprigs
Direcciones
- Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mix & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Till Warm. Add in Chicken; Cook 6 To 7 Minutes. On Each Side Or possibly Till Browned. Add in Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Minutes. Or possibly Till Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 43 | 31% |
| Total Fat 4.81g | 6% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 122mg | 5% |
| Potassium 254mg | 7% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.05g | 1% |
| Protein 17.77g | 28% |
