When cutting chicken meat, supreme means that the upper bone of the wing and the associated tendon and muscle parts are left on the breast. This makes the meat more flavoursome.
Ingredients:
Garlic
Thyme
Salt
Bors
Sugar
Lemon juice
Preparation:
Heat the oil in a pan and fry the chicken breasts on their skin side. Salt and pepper the fleshy side. After a few minutes of frying, add the butter, thyme and garlic cloves. Baste with the spicy butter for about 10 minutes. Then place in an oven at 170 degrees for 10 minutes. Allow to rest in a warm place for 8-10 minutes before serving. Meanwhile, prepare the garnish. Bend the asparagus, break off the woody underside and wash thoroughly under running water. Bring a pot of water to the boil, add the salt, sugar and lemon juice and cook the asparagus for about two minutes from the boiling point. When done, remove from the water. Roll in 1-1 thinly sliced ham, place on a baking tray and bake at 150-160 degrees for about 10-15 minutes. Serve the cooked chicken breast, drizzle the spicy butter over the meat.
