Cold Lemon Chicken - cooking recipe

Ingredients

4 Tbsp. butter
6 whole chicken breasts, skinned, halved and boned
1/2 c. dry white vermouth
about 3/4 c. lemon juice, freshly squeezed
1/4 to 1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 c. mayonnaise

Preparation

Melt butter and saute chicken breasts until golden brown. Remove to a heavy casserole with cover.
Add vermouth to skillet and reduce juices to approximately 1/3 cup.
Remove from heat.
Add 1/3 cup lemon juice, salt and pepper to skillet.
Pour over chicken.
Bake, covered, in a preheated 350\u00b0 oven for 30 minutes or until just tender.
Baste if necessary, adding more vermouth.