Poultry
Supreme
A chicken supreme is a boneless breast with the first wing joint still attached (and often skin-on)—the classical French presentation cut. It looks refined on the plate and the little wing bone helps portion recognition. Season, sear skin-side down, and finish in the oven to just-done. Sauce with a clean jus or mushroom cream. The wing stump can be frenched for elegance. Do not overcook—the breast is still lean white meat despite the fancy name.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 2.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 84.9 mg
- Sodium 68.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 68.8 g
- Energy 181 kcal
- Water 68.8 g
- Carbohydrates 0.99 g
- Sugars 0.48 g
- Protein 22.6 g
- Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.45 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 336 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 84.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.45 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Supreme of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
French classical cuisine named the supreme as a standard banquet breast cut.
Hotel schools trained cooks to cut and cook supremes for formal service.
Fine-casual restaurants revived supremes for plates that feel more special than fillets.