Cut for saute

To prepare a chicken for saute, first remove the [blank_start]winglets[blank_end]. This is done by cutting around the wingbone and breaking with the back of a knife. Next remove the legs and divide into [blank_start]thigh[blank_end] and drumstick pieces. The wishbone needs to be removed using a [blank_start]small knife[blank_end]. By cutting along each side of the [blank_start]breast[blank_end], the wing portions are removed, along with some of the breast meat. Finally the breast plate is cut from the carcass and divided into [blank_start]2 even pieces[blank_end]. The prepared chicken will provide [blank_start]8 pieces[blank_end] and feed 4 people, each person getting 1 leg portion and 1 piece of breast meat.