2 boneless chicken breast halves, skinned
All-purpose flour for dredging
1/2 c. dry vermouth
1/4 c. parsley
6 tbsp. butter
Salt and pepper
1/4 c. chicken stock or canned broth
3 tbsp. capers, drained
Lemon slices

Flatten chicken using meat mallet, rolling pin or skillet. Cut crosswise into 2 inch pieces. Dredge in flour, shaking off excess. Melt butter in heavy medium skillet over medium heat. Add chicken, cook until lightly browned. Add vermouth, broth and parsley. Season with salt and pepper. Reduce heat to low. Cover and cook until chicken is opaque, 8 to 10 minutes. Transfer mixture to serving platter. Garnish with capers and lemon slices. Serve immediately.