Chicken stock recipe here: http://www.keefcooks.com/how-to-make-chicken-stock-recipe/
Chicken Supreme is one of the classics of French cookery, but the terminology can be confusing. A suprême of chicken refers to the breast, sometimes with the wingbone still attached. This is also known as ‘airline chicken’ because that’s what airlines wanted 20 years ago. But there is also ‘sauce suprême’. In this video recipe, I’ll be using suprêmes of chicken with the skin on and wing bone attached, and drenching it in sauce suprême. This chicken supreme lives up to its name – deliciously tender chicken in a rich creamy sauce. But not only does it taste great, it’s really easy to make too.
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