1. Place chicken breasts between 2 sheets of waxed paper. Pound to flatten.

2. Put flour, salt and pepper in a large brown paper bag. Drop several pieces of chicken into bag and shake to coat each piece with flour.

3. Melt butter in large skillet. Brown chicken. Cook until done, about 5 to 8 minutes.

4. Remove chicken to warm platter.

5. Stir stock and wine into skillet. Blend with drippings. Cook until liquid is reduced by half.

6. Pour sauce over chicken. Sprinkle with Parmesan.

7. Heat under broiler until cheese browns, about 3 to 5 minutes. Garnish with parsley.

Dominic's

Wilson Avenue, St. Louis

Wine: Barolo

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.