3 whole chicken breasts, boned, skinned & split
1 tsp. cinnamon
1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. white pepper
1 tbsp. butter
1 tbsp. oil
2 tbsp. chopped chives
2/3 c. heavy cream
1/2 c. dry vermouth
Chopped parsley

To ensure delicate quality of the supremes, it is very important that 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 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.