A chicken suprême is a boneless piece of chicken breast with the first wing bone attached and trimmed. Ask your butcher to do this for you.
Yield: 8 servings.
- 8 chicken suprêmes
- About ¼ cup butter, softened to room temperature
- 2 tsp. herbes de Provence, or fresh chopped herbs, to taste
- Drizzle of fresh lemon juice
- Coarse salt and freshly cracked black pepper, to taste
- Drizzle of extra virgin olive oil
- Reheat oven to 425 degrees F.
- Add butter to small bowl, combine with herbes de Provence, squeeze in a drizzle of lemon juice, salt and pepper. Spread 1 to 2 tsp. of flavoured butter under the skin of each suprême. Season chicken with salt and pepper. Drizzle a little olive oil on a large sheet pan or large low-sided roasting pan.
- Transfer chicken suprême to baking sheet. Roast chicken until golden brown and just cooked through. Chicken juice should run clear and read 170 degrees F. on meat thermometer, about 15 to 20 minutes, depending on thickness of chicken. Serve with a drizzle of pan juices.