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In cookery, the term supreme (or suprême) is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme (in French: suprême de volaille). The same cut is used for duck (suprême de canard), and other birds.
By extension the term has come to mean something from which all skin, bones, and other parts which are not eaten have been removed. The term can, for example, be applied to a skinless fish fillet.
A dish dressed with a sauce suprême is another manner the term "supreme" is used (e.g. a suprême of barracuda)
Chicken breast with sauce suprême, along with a side dish
Other cooking uses
Supreme can also be used as a term in cookery in the following ways: