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.)