Chicken breast, pound it so it is of same thickness, salt and lightly
drench in flour. Heat skillet with oil about 1/2" high, saute chicken
breast on both sides about 2-3 minutes, remove chicken pieces as they get
done, replenish oil as needed. Saute finally minced shallot in skillet for
a few minutes it should not be browned! De-glaze skillet with 1/4 c. of Dry Vermouth, replace chickens in skillet add thyme and chicken stock to
cover and cook at high heat for 5 minutes, the flower from the meat will
thicken the sauce, add 1/4 c. of heavy cream (it may be omitted), cook for
a few more minutes. The sauce should be nice and thick. If you like at
the end you can add fresh finally chopped parsley to give it a spring-like
flavor. Serve with rice, broccoli, or any green vegetable.