Supreme of Chicken

Supreme of Chicken is an elegant and savory dish that showcases the delicate flavors of chicken breast paired with ham and asparagus, all drizzled with a rich and creamy sauce. This dish is a testament to classic French cuisine and embodies the art of culinary refinement. Its history is rooted in the traditions of French gastronomy, where simple ingredients are transformed into exquisite creations.

Supreme of Chicken, also known as “Suprême de Volaille” in French, is a dish that has its origins in French cuisine. The term “supreme” refers to the best part of the chicken, which is typically the boneless and skinless breast meat. The preparation and presentation of chicken supremes are often associated with fine dining and classic French cooking techniques.

The dish gained popularity in the late 19th and early 20th centuries as French cuisine began to influence international culinary trends. It was often featured on the menus of upscale restaurants and became a symbol of elegance and sophistication.

Supreme of Chicken has endured over the years as a beloved classic, admired for its simplicity, yet revered for its rich flavors and exquisite presentation. It continues to be a go-to choice for those seeking a sophisticated poultry dish with a touch of timeless elegance.

INGREDIENTS

For the Chicken:

• 2 young chicken breasts, boneless and skinless
• Salt and pepper to taste
• Cream for dipping
• Flour for coating
• Crisco for sautéing and dotting

For the Garnish:

• Thinly sliced hot boiled ham, cut into cutlet-shaped pieces
• Asparagus stalks (3 per serving), seasoned with Crisco

For the Sauce:

• 3 1/2 tablespoons of Crisco
• 3 1/2 tablespoons of flour
• 1 cup of chicken stock
• 1/2 cup of cream
• Salt and paprika to taste
• 1 egg yolk

INSTRUCTIONS

1. Begin by preparing the chicken breasts. Remove them from the two young chickens and trim them into an even and appealing shape.
2. Season the chicken breasts with salt and pepper.
3. Dip the seasoned chicken breasts in cream, ensuring they are well-coated.
4. Roll the cream-coated chicken breasts in flour, creating a light coating.
5. In a sauté pan, heat Crisco and sauté the chicken breasts until they are delicately browned. This step helps seal in the flavors and create a golden crust on the chicken.
6. Once sautéed, transfer the chicken breasts to a small baking pan.
7. Dot the chicken breasts with additional Crisco, which will enhance their flavor and keep them moist during baking.
8. Bake the chicken breasts in the oven until they are tender and fully cooked.
9. While the chicken is baking, prepare the garnish. Take thinly sliced hot boiled ham and cut it into cutlet-shaped pieces.
10. Season asparagus stalks with Crisco for added flavor and prepare them for garnishing.
11. For the sauce, melt 3 1/2 tablespoons of Crisco in a saucepan.
12. Add 3 1/2 tablespoons of flour to the melted Crisco and stir until well blended. This will create a roux, which will thicken the sauce.
13. Gradually pour in 1 cup of chicken stock and 1/2 cup of cream while stirring constantly. This will create a smooth and creamy sauce.
14. Bring the sauce to a boiling point, then season it with salt and paprika to taste.
15. Add the yolk of 1 egg to the sauce, stirring constantly. This will further enrich and thicken the sauce.
16. Once the chicken is done baking, remove it from the oven and cut it into cutlet-shaped pieces.
17. To assemble, place the cut ham pieces on top of each chicken supreme.
18. Garnish each dish with 3 asparagus stalks.
19. Finally, pour the rich and creamy sauce around the chicken and ham.

Supreme of Chicken is a masterpiece of classic French cuisine, offering a harmonious blend of flavors and textures that delight the senses. It is a dish that continues to be celebrated for its elegance and timeless appeal.