1 lb. boneless chicken breasts
2 tbsp. olive oil
1 (8 oz.) jar roasted peppers, chopped
1 med. onion, sliced thinly
1/2 lb. fresh mushrooms, sliced
1 c. dry vermouth or white cooking wine
Milk & bread crumbs for breading
Pepper to taste

Pound chicken breasts until thin. Dip in milk and coat with breadcrumbs. Brown chicken in olive oil. Place in baking dish. Top with onion, mushrooms and roasted pepper. Sprinkle with pepper. Cover with vermouth and bake at 375 degrees for 15 minutes. Uncover and cook an additional 10 minutes or until most of the wine has evaporated.

Serves 4.