Medium

Suprême de Poulet

Name: Suprême de Poulet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 skin-on bone-in chicken breast halves (suprêmes); 2 tbsp butter; 1 tbsp olive oil; 1 shallot, finely minced; 0.5 cup dry white wine; 0.75 cup heavy cream; 1 tbsp Dijon mustard; 1 tbsp fresh tarragon, chopped; 0.5 tsp white pepper; Salt to taste

(298)

35 min4365 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 18, 2024

Suprême de Poulet is a French culinary classic — a perfectly seared skin-on chicken breast (the suprême cut) served with an elegant cream sauce. The technique focuses on achieving crispy, golden skin while keeping the meat incredibly juicy inside. This is restaurant-quality cooking made simple at home.

frenchsupremecream-sauceelegant

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Bring to Room Temperature

“Take chicken out of the fridge 20-30 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside overcooks while the centre stays underdone.”

Nutrition Per Serving

365

Calories

35g

Protein

20g

Fat

Carbs

Fiber0g

Sugar2g

Sodium480mg

Reviews

4.9 / 5 (298 reviews)

Brandon V.

Jul 12, 2025

Great recipe! Even my picky kids loved it.

Nicole P.

Jun 25, 2025

Followed the recipe exactly and it was perfect.

Jessica O.

Nov 25, 2025

The flavours are incredible. Restaurant quality at home!

Kevin K.

Nov 19, 2025

Best chicken recipe I have tried in a long time.

Recipe at a Glance

Prep:

10 min

Cook:

25 min

Total:

35 min

Servings:

Difficulty:

Medium

Pro Tips

1Start skin-side down in a cold-to-medium pan — high heat causes the skin to buckle and cook unevenly.
2Don't move the chicken during the initial sear — patience equals crispiness.
3Resting the chicken is essential for juicy meat.

Variations

Add morel mushrooms to the sauce for a luxurious version.
Use a lemon-butter sauce instead of cream.
Stuff herbs and butter under the skin before searing.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience