Supreme of chicken

Supreme of chicken

Supreme de Volaille

By
From
Encyclopedia of Food and Cookery

A boneless, skinless half-breast of chicken, often sold in poultry shops as a ‘chicken fillet’.

Supremes are wonderfully versatile morsels, easy to turn into a speedy dinner for one or even a stylish dinner party dish. They can be cooked in the oven so that they remain white, for serving with a delicious sauce, or can be sautéed to a delicate golden-brown. They can also be beaten flat and cooked in the same way as Chicken Schnitzel or rolled round a stuffing.

Basic preparation: Cut and pull out the white tendon that runs down the underside of the meat. Trim edges neatly, then flatten and shape the supremes with your hands. To beat a supreme flat, place it between 2 sheets of greased baking paper and beat gently with a cutlet bat, rolling pin or the flat side of a meat mallet, to a thickness of 5 mm.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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