Supreme (Cooking)

In cooking, a supreme is the best or prime cut taken from poultry, game or fish, most often a boneless, skin-on chicken breast, called suprême de volaille in professional French cookery; when the wing bone is left attached to the same cut it is instead called a cutlet, and the same technique of removing a clean, boneless breast fillet is applied to duck and other poultry as well. A prepared supreme can be breaded and sauteed, minced for a dish such as suprême de volaille Pojarski, or stuffed, as in chicken Kiev, and the term extends beyond poultry to citrus fruit, where supreming means cutting away the skin, pith and membrane to free whole segments, and to suprême sauce, a rich cream-based sauce traditionally served with chicken.