1 lb. pkg. chicken breasts, boneless & skinless
1/2 c. plus 1 tbsp. freshly grated Parmesan
1/2 c. flour
2/3 tbsp. unsalted butter
1/4 c. dry vermouth or dry white wine

Rinse and pat dry chicken breasts. Dredge in 1/2 cup of the Parmesan, patting cheese into the flesh and dredge in flour, shaking off excess.

In a non-stick skillet, large enough to hold chicken pieces without crowding, heat the butter until foam subsides and in it, saute the chicken over moderate high heat until golden on each side. Transfer chicken to baking dish. Pour vermouth or wine over it and sprinkle remaining Parmesan.

Bake chicken covered loosely in a preheated 325 degree oven for 15 minutes. Serve over rice, add a vegetable and you have a simple but elegant dinner! Serves 2. Recipe can be doubled.