The term supreme (also spelled suprême)[1] used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet.[2][3][4]
In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on 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'anglaise ("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]
To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, and to separate its segments.[7][8] Used as a noun, a supreme can be a wedge of citrus fruit prepared in this way.
Suprême sauce (sauce suprême) is a rich white sauce[9] made of chicken stock and cream.[1][10] This sauce is often served with chicken dishes.[1]
The term "supreme" is also used for a dish dressed with a suprême sauce (e.g. a suprême of barracuda).
Supreme can also be used as a term in cookery in the following ways:
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