Supreme de volaille

The term supreme used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). The same cut is used for duck (suprême de canard) and other birds. Chicken supremes can be prepared in many ways. For example, supremes à la Maréchale are treated à l'anglaise ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed. A supreme can be minced, resulting in such dishes as suprême de volaille Pojarski. There are also various versions with stuffing. A popular variety is suprême de volaille à la Kiev, commonly known as chicken Kiev, for which chicken supremes are stuffed with butter.

Source: Wikipedia