Supreme of Chicken with Oyster Mushroom and Garlic Sauce

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.