Prep: 4 mins
Cook: 8 mins
Total: 12 mins
Servings 4

Ingredients

• Salt and pepper
• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1/4 cup / 60g flour 
• 1 tbsp light soy sauce (or all purpose,)
• 1/3 cup / 90g honey (or maple syrup)
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)

Article adapted from https://cravinghomecooked.com/

Instructions

1. First, cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Then, place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

Recipe Notes:

1. Make this gluten free by using cornflour / cornstarch instead. It won't brown quite as evenly but once covered in sauce, you won't know the difference.
2. Light or all purpose soy sauce is suitable for this recipe. I don't recommend using Dark Soy Sauce (flavour will dominate).
3. Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn't you?