1 1/2 lbs. chicken breasts, boned, skinned, and cut in 3 inch strips
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 tbsp. butter
1/4 c. oil
1 1/2 c. carrots, cut in 2 inch strips
1 1/2 c. zucchini, cut in 2 inch strips (or snow pea pods)
1/3 c. dry vermouth

Combine salt, pepper, and garlic powder. Sprinkle over chicken, tossing to season well. In large skillet, heat butter and oil until foamy, but not brown. Add chicken strips. Saute over medium high heat until lightly browned, about 6 minutes. Add vegetables. Saute 4 minutes longer or until vegetables are cooked, but still crisp. Add vermouth. Cook 1 minute. 4 servings.