From "Private Collection: Junior League of Palo Alto"
- 3 whole chicken breasts, boneless
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 2 tablespoons chopped chives
- 2/3 cup heavy cream
- 1/2 cup dry vermouth
- Chopped parsley
To ensure the delicate quality of the supremes, it is very important that the breasts be at room temperature before preparing.
Preheat oven to 300 degrees. Mix the 5 seasonings together on a sheet of waxed paper, then pat into breasts. Heat butter and oil in a heavy skillet. Saute breasts over medium-low to low heat for 1 minute per side, just until opaque. Place in a shallow baking dish and bake, uncovered, for 10 minutes (15 minutes if breasts are very thick).
Using same skillet, saute chives for 30 seconds. Add cream and vermouth, stirring with a flat whisk. Increase heat to medium and let simmer several minutes to thicken slightly.
Place chicken on a warm platter. Pour sauce over and sprinkle with chopped parsley.
Menu suggestion: Wonderful when served with wild rice and baby carrots.