1 lb. veal fillets or chicken breasts, boned

Pound thin and cut into 4 inch medallions lightly salted and coated with flour. 3 tbsp. butter 1 tbsp. minced garlic 1 tbsp. fresh basil minced fine (or 1 tsp. dried) 1/2 c. dry vermouth Juice of 1/2 lemon 1 c. chicken broth

Heat oil in large skillet over medium high heat. Saute medallions quickly until light brown on both sides and remove to a baking dish. Do not over cook. Pour off cooking oil.

Melt butter over medium heat. Add basil and garlic and saute for 2 minutes. Add vermouth and boil until liquid is reduced to about 2 tbsp. Add broth and lemon juice and simmer over low heat for 3 minutes. Add salt and pepper to taste. Pour over veal or chicken and reheat under broiler or in same pan as I do. I like to serve this with a brown rice pilaf.