Chicken Supreme
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A Chicken Supreme is a raw, skinless, boneless chicken breast. Each chicken has two of them. If the upper part of the wing remains attached the cut is not a Supreme but a cutlet (Côtelette). A cooked chicken breast becomes a “blanc de poulet” or white chicken meat. It can be poached à  blanc (in butter in a covered casserole) or à brun (sautéed in butter or broiled with butter). In good French cooking a chicken Suprême is poached never simmered. As Julia Child puts it in Mastering the Art of French Cooking, “The Suprême is an easy morsel to cook, but attention must be exercised to be sure it is not overdone, as even a minute too much can toughen the meat and make it dry. The flesh of a perfectly cooked Supreme is white with the faintest pinky blush, its juices run clear yellow, and it is definitely juicy.”

 Use the Palm Test from Lesson 4, Topic 2: Dry Heat Methods, Exercise 3: The Palm Test to determine the breast’s level of doneness. If the meat feels soft and yielding to the touch, it is not ready. As soon as the meat “springs back with gentle resilience” according to Childs, it is ready.  A breast can cook in 6-8 minutes, so don’t neglect it or you will be left with an overdone, hard piece of meat.

If you are familiar with the Smart Kitchen’s Palm Test from Lesson 4: Introduction to Cooking Methods, Topic 2: Dry Heat Methods, Exercise 3: The Palm Test, the texture of your Supreme should be equal to Medium Well or similar to how the pad of your thumb feels to your opposite index finger when touching your thumb to your ring finger of the same hand. When cut into, it should be white for maximum food safety or have just a tinge of pink if you wish to emulate Julia’s standard.

Portion Size

A Chicken Supreme is generally considered a good portion size for 1-2 adults. 

Low Fat

No

Low Calorie

No