Chicken Suprêmes with Lychees

Halved boned chicken breasts, called suprêmes in French, are a delicate, elegant raison d’être for sweetly perfumed lychees. Floured, browned, and briefly cooked, the suprêmes retain all their juice and flavor—and help to produce a rich, golden sauce/glaze.

The dish is also delicious made with veal steaks about ½ inch thick, browned and cooked slightly longer.