How to Prepare Supreme of Chicken - HogarTv By Juan Gonzalo Angel

@juangangel In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skinless breast of chicken.[2][3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille).[2] The same cut is used for duck (suprême de canard), and other birds. Chicken supremes can be prepared in many ways.[2] For example, supremes à la Maréchale are treated à l&("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed.[5] A supreme can be minced resulting in such dishes as suprême de volaille Pojarski.[5] There are also various versions with stuffing. A popular variety is suprême de volaille à la Kiev, commonly known as chicken Kiev, for which chicken supremes are stuffed with butter.[6] Fuente Juan Gonzalo Angel Retrepo