Lemon Chicken Vermouth

Ingredients:

 4 Boneless, skinless chicken breasts

 1 Bunch Scallions, chopped

 1 Lemon, Juice Of

 1/2 Cup Dry Vermouth

 2 Tblspn. Dried/Ground Sage

 Seasoned salt & pepper

 1/2 Cup Flour

 4 Tblspn. Butter/Margarine

Procedure:

  1. Clean the chicken, remove all the fat, and pound-out the breasts between sheets of plastic until they are uniformly thin. Preheat oven to 350 deg.
  2. Combine the flour, sage, some salt and a good portion of pepper in a zip-seal plastic bag. Seal the bag and shake it to mix the contents. Add two of the breasts, reseal the bag, and shake and work the flour mixture to coat the breasts completely. Repeat with the other two breasts.
  3. Let breasts stand for a few minutes, then dust them on both sides with the remaining flour mixture from the bag.
  4. Heat a large skillet over medium heat. Melt 2 Tblspn. butter in skillet and brown two of the breasts on both sides, turning once. Remove breasts to a dish in the oven. Repeat sauté with other two breasts and remaining butter.
  5. After removing the last two breasts to the oven, deglaze the pan with the vermouth and lemon juice, making sure to stir-up any brown bits from the bottom of the pan. Add regular salt, a good shot of pepper, and the chopped scallions.
  6. Simmer and reduce the liquid by about half. Pour the vermouth/lemon/scallion sauce over the breasts in the oven. Turn the oven off and keep warm until ready to serve. Spoon some of the sauce over the breast when you plate it.