Supreme chicken is a culinary preparation of chicken that elevates a simple ingredient into an elegant, sophisticated dish. It features a boneless, skin-on chicken breast that is carefully cooked and served with a rich, velvety sauce – most classically, a French sauce suprême.
Supreme chicken has its origins in French haute cuisine and exemplifies many of the techniques and flavors characteristic of French cooking At its core, it is about precise culinary skills transforming humble ingredients into refined, complex flavors
Understanding Supreme Chicken
The term “supreme” used in cooking typically denotes the best or prime cut of an ingredient. Chicken supreme specifically refers to a boneless, skin-on chicken breast This cut provides the benefits of moist, tender meat and delicious crispy skin when properly prepared.
Beyond the cut of chicken, a true chicken supreme relies on the sauce as a key component. The classic accompanying sauce is sauce suprême. This rich, creamy sauce is classically based on chicken velouté.
Velouté itself is one of the French “mother sauces” and starts with a chicken stock thickened with a butter and flour roux. The velouté is then finished with heavy cream or crème fraiche and seasoned with lemon juice, parsley tarragon or other herbs and aromatics.
The sauce adds a luxurious, indulgent element that complements the chicken beautifully. The dish is then often garnished with fresh herbs and served with elegant side dishes like pommes dauphinoise or pommes duchesse.
How to Make Chicken Supreme
While variations exist, these basic steps capture how to prepare classic chicken supreme:
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Obtain skin-on, boneless chicken breasts – This cut is essential. Remove bones while leaving skin intact.
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Prep the chicken – Trim any excess fat, sinew, or tissue. Pounding to an even thickness can help it cook evenly. Score the skin to help render fat. Season well with salt and pepper.
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Pan-fry the chicken – Start skin-side down in hot oil/fat over medium-high heat. Sear until skin is browned and crisp, about 5-6 minutes. Flip and cook through, about 10-15 minutes more.
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Make sauce suprême – Prepare a chicken velouté, enrich with cream, and finish by whisking in lemon juice and herbs.
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Finish chicken in sauce – Once chicken is browned, finish cooking by simmering gently in the sauce for a few minutes until cooked through.
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Sauce the chicken – Plate seared chicken and spoon over hot sauce suprême. Garnish with fresh herbs. Serve with elegant sides.
Key Tips for Success
Follow these tips for outstanding supreme chicken every time:
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Pound the chicken – This helps the breast cook evenly. Place between plastic wrap or waxed paper and use a meat mallet or rolling pin to gently pound to an even thickness.
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Score the skin – Use a sharp knife to make shallow crosshatch cuts in the skin before cooking. This allows the fat to render and the skin to crisp beautifully.
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Use a meat thermometer – Cook until the thickest part of the chicken reaches 165°F (74°C) for food safety and optimal moisture.
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Make the velouté properly – Correct roux-thickening technique is vital for the right velvety richness in the sauce base.
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Use heavy cream – Light cream won’t provide the same luxurious mouthfeel. Use heavy cream or crème fraiche.
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Check seasoning – Taste the finished dish and adjust salt, pepper, and other seasonings until it tastes seasoned to perfection.
Frequently Asked Questions
Here are answers to some common supreme chicken questions:
What makes it different than regular chicken breast?
Supreme chicken relies on the quality cut, proper cooking technique, and rich accompanying sauce. A regular boneless, skinless breast wouldn’t have the same flavor or moistness.
What sauce variations work?
The classic is sauce suprême, but substitutions like brown butter-lemon sauce, velouté made with mushroom stock, or even an elegant pan sauce made right in the pan can work beautifully.
What are good side dishes?
Classic French sides like pommes dauphinoise (scalloped potatoes with cream and garlic), pommes duchesse (piped duchess potatoes), roasted asparagus with hollandaise sauce, or a fresh salad complement it nicely.
Can I make it gluten free?
Yes. Use gluten-free flour like rice flour or cornstarch to thicken the sauce and ensure all other ingredients are gluten-free.
Can I prepare components ahead?
The sauce can be made 1-2 days in advance. The chicken can be pan-fried then cooled until ready to reheat and finish in the sauce.
Is supreme chicken freezer friendly?
Most aspects freeze well, but the cream-based sauce may separate. It’s best to freeze the chicken and sauce separately and combine just before reheating and serving.
What causes the skin to burn?
Getting the pan and fat too hot. Render the fat on medium heat. Adding oil if needed. Don’t overcrowd the pan. Moving to the oven to finish cooking can also prevent burning.
The Refined Elegance of Supreme Chicken
At its core, supreme chicken encapsulates both flavor and finesse. While a simple chicken breast is humble, the strategic cut, precise cooking techniques, and indulgent sauce transform it into a dish fit for the most elegant occasions. When properly executed, supreme chicken is moist, tender, crispy, and undeniably delicious. Savor the interplay of textures and flavors that make this classic so delectable.
A supreme cut of chicken for a supreme dish
When it comes to chicken suprême, a common misconception about the dish often proves confusing to less seasoned chefs. The name “chicken suprême” doesnt refer to a preparation method per se but instead references the type of cut you should use. In this case, chicken suprême consists of a boneless chicken breast on which the skin is left intact. In some recipes, the chicken breast can also include the upper portion of the wing. Leaving the skin on imbues the chicken breast with tons of flavor while also ensuring its extremely juicy. The chicken is first pan-seared, then transferred to the oven where its baked.
You can also whip up a flavorful sauce to accompany chicken suprême. Start by sautéing garlic and shallots in a pan, then add white wine to loosen all the delicious caramelized bits on the bottom. Next, pour in some cream and chicken stock and allow them to simmer. Youll know the sauce is ready when it takes on a nice thick texture. While chicken suprême is known for being juicy and flavorful, pairing it with the perfect side dish is the best way to bring out the inherent flavors.