Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup all purpose flour
• 4 tablespoons butter
• 1/2 pound mushrooms
• 1/2 cup dry vermouth
• 2 tablespoons water
• 3/4 teaspoon salt
• dash of pepper
• 1 tablespoon chopped parsley

Directions

1. On a cutting board, pound chicken breast to about 1/8 to 1/4 inch thickness. Coat chicken lightly with flour.
2. Melt butter over medium high heat, and cook chicken breasts until light brown on both sides. Removing pieces as they brown, and adding more oil as necessary.
3. Add mushrooms, vermouth, water, salt, and pepper. Reduce heat to low and simmer for five minutes or until mushrooms are tender.
4. Heat through and add chicken and parsely. Serve over rice or pasta.