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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.
The pieces of chicken can be cooked in chicken stock and added into a white sauce, which is made from corn-flour. The rice is cooked in slightly salted water, either in a pan on the oven hotplate or in a plastic bowl within a microwave until soft to the touch. Once both are cooked, the chicken is placed into the middle of a dinner plate and the rice is added around the outside of the chicken to form a circle. This method can be adapted for any rice based dish.
A dish dressed with a sauce suprême is another manner of 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: