- 1 lb. Boneless and Skinless Chicken Breast (2 pieces)
- 1/3 cup Honey
- Salt and Pepper to season
- 2 Cloves Garlic (minced)
- 1/4 Cup Flour
- 3 ½ tbsp Unsalted Butter
- 1 1/2 tbsp Apple Cider Vinegar
- 1 tbsp Soy Sauce
Cut the breasts in half horizontally to create 4 pieces total.
Season each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour on both sides and shake excess flour off.
Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
Turn heat down slightly to medium high.
Make a bit of room in the pan, add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
Turn chicken to coat in sauce. If sauce gets too thick just add water and stir.
Remove from stove immediately. Place chicken on plates, drizzle with remaining sauce and serve.
*Serves 4 People