Name: Filets De Poulets Aux Petits Pois
Ingredients: chicken fillets; ½ liter fresh peas; 1 tablespoon butter; ½ teaspoon powdered sugar; 1 tablespoon sauce suprême

Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and 5,147 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Filets De Poulets Aux Petits Pois

Ingredients

Directions

Prepare

Prepare the chicken fillets as described in the Suprême recipe.
Decorate the fillets with scarlet tongue.

Cook the peas

Blanch the fresh peas in boiling water.
Sauté the peas in butter with powdered sugar.
Fill the center of the dish with the sautéed peas.

Serve

Serve the chicken fillets with sauce suprême poured over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Sugar + saucetop 13% of all pairs

Aroma overlapstrong

Mentioned together5,147 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Chicken + peastop 13% of all pairs

Aroma overlapmoderate

Mentioned together1,528 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Butter + saucetop 15% of all pairs

Aroma overlaplow

Mentioned together15,338 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Chicken + buttertop 15% of all pairs

Aroma overlapmoderate

Mentioned together13,902 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Peas + buttertop 16% of all pairs

Aroma overlapmoderate

Mentioned together4,887 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and sauce share little aroma chemistry, yet 15,338 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken fillets: Forms the main protein of the dish, providing the substance of the plate.
Fresh peas: Provide the main vegetable, adding sweetness and a tender texture when cooked.
Butter: Adds fat and richness, helping the peas brown lightly and carry flavor.
Powdered sugar: Adds sweetness and encourages light browning as the peas sauté.
Sauce suprême: Adds a creamy, savory sauce that moistens the chicken and ties it to the peas.

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (chicken, butter, sugar, sauce):

Sesamebetter flavor fit
Peanutbetter flavor fit
Cashew nutbetter flavor fit
Peasthe original

Fit is the average pairing score against chicken, butter, sugar, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.