Making Supremes

These are skinless, boneless chicken breasts. Traditionally, they include the wing bones, but are often prepared without. Although available ready-prepared, preparation at home is more economical, joint the bird, cutting off both wings but keeping the breasts whole.

1. With your fingers, pull the skin and membrane away from the chicken breast. Discard skin and membrane.

   

2. Turn the breast over and cut away the rib cage. Remove the tendons from the breast.

   

3. Trun the breast over, skinned-side up, and trim away fat and rough edges. The suprême is now ready.