1/3 c. dry vermouth or white wine
1/3 c. lemon juice
2 cloves garlic, finely minced
2 whole chicken breasts, boned, skinned, and halved
3 tbsp. Italian style bread crumbs
2 tbsp. olive oil
1/4 c. chopped fresh parsley

Quickly made and so good. If you prefer even more tartness, squeeze on lemon juice at the table. But taste the chicken first.

In a measuring cup, combine wine, lemon juice, and garlic. Place each chicken breast between 2 pieces of wax paper. Pound with a mallet or cleaver to about 1/4 inch thick. Lightly coat chicken with bread crumbs. In a large skillet, heat olive oil until hot. Add chicken. Saute until brown on both sides, about 5 minutes. Stir wine mixture again and pour over chicken. Simmer, uncovered, until chicken is cooked, about 5 minutes. Sprinkle with parsley. Serve with pan juices. Yield: 4 portions.