Title: Curtis' Chicken Parmesan
Categories: Poultry
Yield: 4 Servings

4 Boneless and skinless
-chicken breasts
1 c Flour
1/3 c Parmesan cheese
White pepper and salt to
-taste
1/4 c Vegetable oil

-----------------------------------SAUCE-----------------------------------
2 c Cream
1/4 c Dry vermouth
1/3 c Parmesan cheese
1/2 c Chicken stock or broth
White pepper and salt to
-taste

This came out of the Pensacola News Journal.

Mix flour, cheese, salt and pepper in bowl. Dredge chicken in mixture. Heat
large skillet and add oil. Saute chicken breasts in oil until golden brown
on each side, but do not overcook. Set aside.

Sauce: Mix all ingredients, except the cheese, heat in skillet and reduce
by 1/3. The, stirring with a whisk, slowly add cheese and cook to desired
consistency. Pour sauce over chicken breasts.
Posted to EAT-L Digest 12 Sep 96

From: Pam and KerryAnn Cobb

Date: Thu, 12 Sep 1996 20:02:15 -0500