|Whole chicken breasts||4|
|Butter||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1⁄2 Pound, sliced|
|Lemon juice||1 Tablespoon|
|Dry vermouth||3⁄4 Cup (12 tbs)|
|Parsley||1⁄4 Cup (4 tbs), snipped|
Saute breasts in butter.
Add garlic, salt, pepper and lemon juice.
Heap mushrooms on top, pour on vermouth, cover and cook for 20 to 30 minutes or until chicken is fork tender.
Add a little vermouth if more liquid is needed.
Sprinkle with parsley just before serving.