How do you "French" a chicken breast? - Home Cooking - Chicken - Chowhound - Frenched supreme breast
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Ml heavy cream. 1 tsp lemon juice. To taste Salt. Small pinch white pepper. For chicken. 2 chicken breast skin on. 50 grams unsalted butter. to taste Salt and. The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skinless breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet".