1 lb. boneless chicken
1 bunch scallions, chopped
1/2 c. sweet vermouth
1/2 c. dry vermouth
1 tbsp. Dijon mustard
1 tbsp. capers, drained
Bread crumbs
Olive oil

Bread and fry chicken. Combine all ingredients in bowl and pour over chicken. Cover and simmer until scallions are done, approximately 15 minutes. Serve over rice.

NOTE: I bake the chicken to avoid frying and place in covered casserole dish in oven.