Master Recipe for Velveting Chicken

• 1 pound boneless and skinless chicken breasts (about 2 pounds with bone in)

Boning and Cutting the Meat

If you have to bone the breast meat yourself, follow these steps: 1) Remove the skin, 2) cut through the meat along the breast ridge, then cut in scraping motions over the rib cage to free the meat as- you pull it with your other hand. Trim off the fat and membrane, and separate the 2 tubular fillets from the breast meat. You now have 4 pieces.