A fly-fishing guide described a dish called chicken French as boneless, skinless chicken breasts dredged in flour, then dipped in egg, sautéed, baked, and finally sauced. Here is a version for pheasant that is very tasty.

• Preheat oven to 350°F. Lightly grease a baking dish and set aside.

• Heat oil in a large skillet. Dredge pheasant breasts in seasoned flour, then dip in beaten egg mixture. Place breasts in hot oil and sauté until brown for about 3 to 4 minutes each side, turning once. Place breasts in oiled baking dish and place in the preheated oven. Lay a piece of foil on top of baking dish but do not crimp or cover tightly. Bake for about 12 to 15 minutes.

• While pheasant is baking, sauté onion in the skillet for 3 or 4 minutes. Carefully add vermouth and turn heat to high and reduce by half. Add olives and butter. Place baked pheasant breasts in the skillet and cook over medium heat for about 5 minutes or until meat thermometer registers about 160°F to 165°F. Spoon sauce over breasts while cooking. Skillet may be lightly covered.

• Serve warm. May also be made ahead and refrigerated overnight and reheated. If doing so, do not overcook the pheasant on the first go-round.