Suprêmes de Volaille Sautés

Deboned Breast Meat

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

One of the joys of chicken is the suprême. To create it, remove the center breast bone that divides the breast meat. Cut the breast in half. W