6-8 chicken breast fillets, skinless
Salt and pepper to taste
1 c. flour
1 stick butter
1 tsp. garlic (fresh or minced)
1/4 c. dry vermouth
1/2 tsp. grated lemon peel (or 1/3 c. lemon juice)
1 tbsp. chopped parsley

Wash chicken, pat dry. Slice the fillets into even thinner pieces, the thinner, the better. Sprinkle with salt and pepper, dip into flour, coat both sides. Saute in hot butter with garlic until golden brown. Be careful not to get heat too high, butter will burn. Add lemon peel or juice, vermouth, and parsley and cook for another minute or two, at most. Serve immediately. Serves 4.

Garnish with lemon slices; great to serve with rice and broccoli.