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 ...

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

Thin-cut chicken cutlets are key for getting dinner on the table quickly. If you can’t find chicken cutlets, make your own: Look for boneless, skinless chicken breasts that are about 8 ounces each.

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks, including Tacos A to Z: A ...