Supremed lemons are a garnish of the old-school variety, most often used for fish dishes. They are elegant and fun to make, so we’re including them here — even if it’s a tad unorthodox. To make supremes, cut off both ends of the lemon with a paring knife. Stand the lemon up on a flat end and cut off the rind — pith and all — starting at the top and slicing along the contour of the fruit to the bottom. Once fully peeled, hold the lemon in your hand and carefully slice on either side of the membranes, releasing a membrane-free segment. You’ll need a few segments to garnish each piece of chicken. When you’ve cut away the supremes, you can squeeze the remaining membranes for extra juice.