Classic Chicken Supreme

Introduction & method

The name 'chicken supreme' is a bit confusing - a suprême of chicken refers to the breast, sometimes with the wing bone attached. But there is also 'sauce suprême'. However, put them together and you get this delicious and easy chicken dish.

You may be able to get your butcher to cut you a chicken breast with the wing bone attached, but it's very easy to do it yourself.

Start with a Velouté

Velouté (velvet) is one of the five traditional Mother Sauces in French cuisine. Make a roux by melting the butter on medium heat, stirring in the flour and adding the stock, stirring to get everything combined. Bring this to the boil, then turn it down to a simmer and cook for at least half an hour, stirring ocassionally.

Cook the chicken

Season the chicken breasts with salt and ground black pepper. Melt 50g (2 oz) butter in a frying pan and sauté the chicken until it is cooked through, about 15 minutes. Baste the chicken frequently with butter during the cooking, and turn it once or twice.

Convert the Velouté into Sauce Suprême

Sauce Suprême is one of the 'small sauces' derived from velouté. When the chicken is almost done, simply stir the cream into the velouté, add a splash of lemon juice and season to taste with salt and white pepper.

Serve the Chicken Supreme

Chicken Supreme goes equally well with roast potatoes, rice or tagliatelle. Slice the chicken into 1cpm (half inch) slices, but keep them all together. Pour over the sauce suprême. Bask in the glorious appreciation of your guests while smugly contemplating how easy it is to make chicken supreme.