4 to 6 tbsp. butter
Salt & pepper to taste
1/4 tsp. garlic powder
1/4 c. or more dry vermouth
4 chicken breasts
1/4 tsp. oregano
1/4 tsp. parsley flakes

In a frying pan, melt butter and brown chicken on cavity side. Turn chicken and while browning on this side, put oregano, garlic powder, parsley flakes, salt and pepper in cavity. Add more butter if necessary to keep chicken from sticking to the pan. Cover and cook on low heat for 25 minutes. Add vermouth, cover, and cook 5 minutes more. Serve with rice or mashed potatoes using butter/vermouth mixture as gravy.