1 lb. chicken breast, skinned, boned, pounded thin
1/2 c. + 1 tbsp. freshly grated Parmesan cheese
1/2 c. all-purpose flour
3 tbsp. unsalted butter
1/4 c. dry vermouth

Dredge the chicken breast in 1/2 cup Parmesan patting the cheese into the flesh and dredge them into the flour, lightly shaking off the excess. In a large skillet heat butter until the foam begins to subside and in it saute the chicken on medium high until golden. Transfer to a baking dish. Pour vermouth over it and sprinkle the chicken with the remaining 1 tablespoon of Parmesan. Bake the chicken, covered loosely, in a preheated 325 degree oven for 15 minutes. Serves 2.