In the skillet, add in chicken broth, butter, and honey. Let it simmer for a few minutes, then pour over the chicken tenders.

There’s no one way to velvet. Most commonly, thinly sliced chicken breast, fish fillets or leaner cuts of beef and pork are combined with cornstarch, egg whites and a liquid marinade such as soy ...

Do you enjoy Chicken Katsu in a Japanese restaurant? You can make this delicious crispy chicken cutlet with tonkatsu sauce at ...

Italian Chicken Cutlets are deliciously tender, juicy, and crunchy, thinly sliced chicken breasts dredged in a scrumptiously ...

The shallots, garlic and thyme add aroma and flavor to the dish. Thin-cut chicken cutlets are key for getting dinner on the table quickly. If you can’t find chicken cutlets, make your own ...

Remove the chicken from the bone then shred. Fill the baguettes with the shredded chicken, slices of coppa and tomato, and torn lettuce. Top each with a dollop of mayonnaise then season to taste.

A tangy and tasty stir fry of thinly sliced chicken breast and bell pepper flavoured with lime and simmered till tinder in coconut milk. This Thai chicken stir-fry is authentic and easy to make, with ...

Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 ...

Velveting does the heavy lifting in this lightning-quick stir-fry, tenderizing the chicken before it's tossed with vegetables in a savory sauce of butter, soy sauce and lemon. There's no one way to ...