2 chicken breasts, boned and skinned, split
Salt
Pepper
1/4 tsp. rosemary leaves
1/4 c. dry vermouth or wine vinegar or soy sauce

Spray frying pan with Pam, heat over medium heat. Cook chicken cutlets over medium heat until brown on both sides. Sprinkle salt, pepper and rosemary over chicken. Add vermouth (or your choice). Cover and cook over low heat 10 minutes or until tender. Turn chicken and sauce into bowl. Cool to room temperature. Cover and chill, turning chicken once. Serve garnished with parsley, carrot rings and radish roses, if desired. 236 calories per serving. Yield: 4 servings.