4 whole chicken breasts, skinned and boned
4 tbsp. butter
1 clove garlic, chopped fine
Flour for dredging
1/4 c. vermouth
1 tsp. lemon juice (more to liking)
Salt and pepper to taste
1/2 tsp. chives
1 tbsp. cognac for flambe
Lemon curls

With a wooden mallet, pound chicken until thin and twice the size.

In a large skillet, melt 3 tablespoons of butter and saute the garlic. Lightly dredge the chicken in flour, tapping off excess. Brown the chicken equally on both sides. Remove and place in warming oven.