3/4 c. unsalted butter
1 (8 oz.) can mushroom slices, drained
Salt and pepper
1/2 c. chopped parsley
1 c. flour
1 tsp. cayenne pepper
10 half breasts chicken
1/4 c. port wine
3/4 c. vermouth
1 lb. sliced Mozzarella cheese

Preheat oven to 300 degrees. Bone and skin chicken. Don't use a black iron skillet. Heat 4 tablespoons of butter in a large heavy skillet. When hot, add mushrooms, and cook 4 minutes, stirring constantly. Season to taste with salt and pepper. Stir in parsley.

Combine flour and cayenne pepper in a plastic bag. Heavily coat each chicken breast with flour mixture. Melt remaining butter in large skillet and heat until butter foams. Add chicken breasts to pan, cooking 2 1/2 minutes on one side and 2 1/2 minutes on the other.

Do not crowd breasts in pan. If necessary, cook half of them at a time. Arrange chicken breasts in a 9 x 13 pan. Spoon mushroom mixture over each breast. Add both wines to skillet in which chicken was cooked. Heat on high until it boils. Carefully pour over chicken breasts.

Bake 20 minutes. Top with Mozzarella cheese slices until melted, about 5 minutes. When serving, spoon pan juice over chicken breast.

Suggestion: Place chicken breast on a bed of wild rice. Serves 10.