Season the pieces of chicken and cook them in butter without colour.
Deglaze the pan with cream, add 1dl (3½fl oz or ½U.S. cup) Sauce Suprême and reduce by one-third. Add 250g (9oz) hop shoots cooked in water keeping them slightly firm and 125g (4oz) Julienne of very red saltox tongue.
Arrange the pieces of chicken in a deep dish and coat with the sauce.