5 oz. chicken cutlets, 1/4 inch thick
1/8 tsp. pepper
1/4 c. dry vermouth
1 tsp. lemon juice
1/2 tsp. cornstarch
1 tsp. fresh thyme, chopped or 1/8 tsp. thyme leaves
Dash of salt
Dash of pepper

Sprinkle both sides of chicken with pepper. Spray 9 inch nonstick skillet with nonstick cooking spray and heat; add chicken and cook over medium-high heat until cooked through, about 2 minutes on each side. Transfer chicken to plate. Using a wire whisk, in same skillet stir in vermouth and bring to a boil; continue cooking, stirring constantly, until vermouth is reduced by half, about 1 minute. In cup combine lemon juice and cornstarch, stirring to dissolve cornstarch; stir into vermouth mixture. Add seasonings and cook, stirring constantly, until mixture thickens slightly. Return chicken to skillet and turn to coat with sauce. Reduce heat to medium and cook until chicken is heated, about 30 seconds. Makes 2 servings.