How
to take a supreme of chicken cut from a whole chicken.
A supreme of chicken cut is just the
breast (usually with the skin left on) incorporating part of the wing. It’s
very French cuisine and looks really good on the plate, also very easy to do.
Here’s a step by step guide, showing you
exactly how to do it.
Firstly cut down to release the leg.
Then feel for the breast bone and cut
down against it to start separating the breast.
Now take the wing and feel for the second
joint from the end and cut through it.
Then carry on cutting away the breast
making sure that you cut through the last joint of the wing to keep it attached
to the breast.
I usually remove the tenderloin and keep
it for other uses but you can keep it in if you want to.
Cut off the fatty bits that are on each
end of the breast.
There you have a supreme of chicken.
Supreme
of Chicken with Oyster Mushroom and Garlic Sauce
For each serving
You
will need
1 – Chicken supreme
60 Gm – Oyster Mushrooms
2 cloves – Garlic
1 teaspoon – Plain Flour
50 Ml – White Wine
100 Ml – Good Chicken Stock
50 Gm - Butter
Pan fry the chicken supreme in the
butter by sealing it both sides on a high heat then cook on a medium heat
basting from time to time for about 15 minutes or until cooked through.
Take the chicken from the pan to rest
and put the mushrooms and garlic in the pan and cook on a medium heat for about
5 minutes.
Squash the mushrooms down occasionally
to get some of the juice into the pan, remove the mushrooms and keep them
somewhere warm.
Add the flour to the juices and make a
paste.
Then add the wine and mix to a smooth
paste again then cook for about 5 minutes to cook out the wine.
Now add the chicken stock, season to your taste and cook on a medium
heat to reduce a little.
Pour over the chicken and mushrooms and
serve with fresh vegetables.
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