A suprême is a semiboneless poultry breast half, usually from a chicken, pheasant, partridge, or duck, so named because it is the best (suprême) portion. One wing joint, often frenched, is left attached to the breast meat. If the skin is removed from the suprême, it may be referred to as a côtelette. Suprêmes may be sautéed, poached, or grilled. In this Chef’s Tip, learn the proper technique to maximize yield with professional results in your own home.