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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.
Chicken supreme consists of small cut chunks of chicken, usually from the breast and white or brown rice depending on your preference.
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 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: