Suprême of chicken with Calvados

In Canada in the years between the late 70s and early 80s when we talked about Suprême we were talking about haute cuisine. Suprême is nothing more than the meat of poultry breast. A term that comes to us from the French kitchen and that will become for a good period of time the workhorse of many kitchens of hotels and restaurants of a certain level. After this period due to the explosion of various currents that have completely changed Canadian catering, Suprême slowly leaves the scene. In my insignificant opinion it could be revalued in small catering realities. 

The cost of this raw material is now certainly cheaper than the 70s and using for example the Suprême African bird of the Numididae you can prepare a sauce, another dish or a filling for ravioli with your thighs. In this way you will optimize the product without forgetting that with the waste you can make a broth or a bottom. Instead the Suprême at home can without any kind of doubt become an important dish that will give an elegant touch to your tables.

Ingredients

4 servings

4 chicken breasts

70 g cooked prosciutto

70 g provolone cheese

3 spoons Calvados

flour

butter

oil

sage

salt

Procedure

For the recipe of stuffed chicken suprêmes, remove the fillet and open the chicken breasts. Work with the meat mallet slightly moistened and give uniform thickness to the meat, taking care not to break it. Finely chop the cooked prosciutto and provolone cheese with a knife.

Put the fourth part of the mixture in the center of each of the 4 prepared slices. Place the four fillets removed from the breasts on top of the filling. Close the flaps of meat on the filling and seal the prepared suprêmes, beating gently along the junction point with the back of a heavy knife. Lightly flour the suprêmes and cook them in 2 tablespoons of butter fry with oil the 3 spoons Calvados and some sage leaves. Cooking takes 5-6 minutes per side, starting with the one where the joint was made. Add salt and serve immediately.