Pan-roasted chicken supreme with tarragon cream sauce and sautéed shallots.
Skin on, wing bone trimmed
Finely sliced
Leaves only
Pat supremes dry. Season generously with salt and pepper. Sear skin-side down in butter over medium-high heat for 8 minutes until deeply golden.
💡 Don't move them during searing — let the skin render and release naturally.
Flip and cook 5 minutes more until cooked through (core temperature 74°C). Rest under foil for 5 minutes.
Discard excess fat from pan. Add shallots and sweat 2 minutes. Deglaze with white wine and reduce by half. Add cream and reduce to a coating consistency.
Finish sauce with fresh tarragon, season and pour over supremes to serve.