- 6 chicken breasts skinned and boned
- 1 t cinnamon
- 1/2 t garlic salt
- 1/4 t allspice
- 1/4 t nutmeg
- 1/4 t white pepper
- 1 T butter
- 1 T oil
- 2 T chopped chives
- 2/3 C heavy cream
- 1/3 C dey vermouth
- Chopped parseley
Make sure chicken is at room temperature before starting.
Preheat oven to 300 F. Mix the 5 seasoning and pat chicken. Heat butter and oil. Sauté chicken over medium low heat for 1 minute per side,just until opaque. Place in a shallow dish and bake uncovered. For 10 minutes, or 15 if the breasts are vey thick.
Using the same skillet,sauté the chives for half a minute. Add cream and vermouth, stirring with a flat whisk increase the heat to medium and let simmer several minutes to thicken slightly
Place chicken on a warm platter pour sauce over and sprinkle with chopped parseley
