3 whole breasts of chicken
⅛ pound butter, chicken fat, or lard
- Debone chicken breasts, remove the skin, and cut in half, making 6 suprêmes. Remove the fillet and take out the tough white tendon.
- Sauté the suprêmes in butter for about 3 minutes on each side. Do not let them brown. Add the little fillets and cook about 1 minute on each side, or until the meat turns white. Pour the Cognac