suprême de volaille
/suːˈprɛm də vɒˈlʌɪ/ /sjuːˈprɛm də vɒˈlʌɪ/noun
A dish consisting of the breast (with wing-bone attached) of a chicken or other bird served with a rich cream sauce.
Origin
Early 19th century; earliest use found in Countess of Blessington (1789–1849), author. From French suprême de volaille from suprême + de + volaille.