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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.
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: