Supremes De Volaille a Blanc - Creamy Chicken

The most decadent and delicious plate of chicken you will ever eat
Serves: 4

Ingredients

2 large chicken breasts, split in half
1/2 tsp lemon juice
salt to taste
pepper to taste
4 tbls butter
1/4 cup beef stock or broth
1/4 cup vermouth
1 cup heavy cream
fresh parsley (optional)
dash grated nutmeg

Directions

1. Heat oven to 400
2. Prepare the chicken and pat each with a drop of lemon, and sprinkle with salt and pepper.
3. Heat butter on the stove and sear the chicken until slightly brown. You will continue cooking the chicken in the oven.
5. Place half cooked chicken in the oven to continue baking. A trick to keep them moist in the oven is to cover the baking dish with parchment paper rubbed in butter (facing towards the chicken). Should bake for another 6-10 minutes or until ready. Chicken will be ready once springy to the touch.
4. Once chicken is in the oven, add the stock and vermouth to the butter mixture on the stove and reduce down until syrupy.
5. Add in salt and pepper. I also add a dash of nutmeg as a special secret ingredient.
6. Add in the heavy cream and cook the mixture down for about 10 minutes. The sauce should be thick and should not be too runny when served.
7. Take chicken out of the oven and plate. Once plated, you can pour the delicious cream mixture ontop.
8. Sprinkle parsely and enjoy