CHICKEN:

3 tbsp. butter
1 tbsp. white wine
4 thin chicken breasts, skinless and boneless

Preheat oven to 425 degrees. Roll breasts in butter and wine. Cover loosely with foil and bake 20 minutes until just tender. Transfer to hot platter and keep warm.

SAUCE:

1/4 c. chicken broth
1/4 c. dry white wine
1 c. heavy cream
3/4 tsp. salt
1 clove garlic, minced
1-2 tsp. lemon juice
1/8 tsp. white pepper

To pan juices from chicken, add broth and wine and boil until reduced by half. Turn heat to low and blend in cream and seasonings and lemon juice. Warm 1-2 minutes but do not boil. Pour over supremes and sprinkle with parsley on top.