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Recipe by: elozia
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See below ingredients and instructions of the recipe
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 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 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.)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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