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Ingredients
- 3 whole chicken breasts, boned, skinned & split
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 tbsp. butter
- 1 tbsp. oil
- 2 tbsp. minced chives
- 2/3 c. heavy cream
- 1/2 c. dry vermouth
- Minced parsley
Directions
- To ensure delicate quality of the supremes, it is very important which the breasts be at room temperature before preparing.
- Preheat oven to 300 degrees. Wash and dry chicken. Mix the 5 seasonings together on a sheet of waxed paper, then pat into breasts. Heat butter and oil in a heavy skillet. Saute/fry breasts over medium-low to low heat for 1 minute per side. Just till opaque. Place in a shallow baking dish and bake, uncovered, for 10 min (15 min if breasts are very thick).
- Using same skillet, saute/fry chives for 30 seconds. Add in cream and vermouth, stirring with a flat whisk. Increase heat to medium and let simmer several min to thicken slightly.
- Place chicken on a hot platter. Pour sauce over and sprinkle with minced parsley.
- Menu suggestion: Wonderful when served with wild rice and baby carrots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 210 | 68% |
| Total Fat 23.65g | 30% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.21g | |
| Cholesterol 102mg | 34% |
| Sodium 94mg | 4% |
| Potassium 264mg | 8% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.19g | 0% |
| Protein 22.38g | 36% |
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