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.)
Makes 4 servings.