Chicken Supremes in Vermouth

From "Private Collection: Junior League of Palo Alto"

INGREDIENTS:

  • 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

DIRECTIONS:

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.

ChickenYve FontileaComment