4 Tablespoons butter
6 Whole chicken breasts (skinned, halved, and boned)
1/2 Cup Vermouth (dry, white)
3/4 Cup lemon juice (freshly squeezed)
1/4 Teaspoon to 1/2 Teaspoon Salt
1/4 Teaspoon white pepper
1 1/2 Cups mayonnaise
Melt butter in a skillet and sauté chicken until golden brown. Remove to a heavy casserole with cover. Add 1/3 cup lemon juice, salt and pepper to skillet and pour over chicken in casserole. Bake covered in a preheated 350 degree oven for 30 minutes or until just tender. Baste if necessary adding more Vermouth. When chicken is done remove to a large serving platter. Reduce sauce to 1/2 the amount and pour over chicken. Get it cool to room temperature. Then cover tightly overnight. Slowly add 1/4 cup lemon juice to the mayonnaise in a small bowl, whisking until smooth. Mask each piece of chicken with the lemon sauce and garnish with slices of black olives on top and Italian parsley. This can be done several hours before serving. One hour before serving set chicken out to come to room temperature. Just before serving, place generous amounts of watercress around edges of platter.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!