This Honey Garlic Chicken Breast was created by my 14-year-old daughter, and your praises helped me brighten her day… Kindness is crucial.
500 g/1 pound boneless and skinless chicken breast (2 pieces)
flour, 1/4 cup (Note 1)
2 1/2 tbsp olive oil or 3 1/2 tbsp unsalted butter (50g)
2 finely minced garlic cloves
1 apple cider vinegar (1/2 tblsp) (or white or other clear vinegar)
1 tblsp light or all-purpose soy sauce (Note 2)
honey, 1/3 cup (or maple syrup)
Make four steaks by cutting the breasts in half horizontally. Season salt and pepper on both sides.
In a shallow plate, pour flour. Shake off any excess flour from the chicken.
In a large skillet, melt the most butter.
Cook until golden brown, about 2–3 minutes. Cook for 1 minute on the other side.
Reduce the heat to a medium high setting.
Make some room in the pan and add the garlic, then top with the last dab of butter. Once the butter has melted, stir in the garlic for a few seconds.
Combine the vinegar, soy sauce, and honey in a mixing bowl. To mix, stir or shake the pan. Bring the sauce to a low simmer, then cook for 1 minute, or until it has thickened somewhat.
Toss the chicken in the sauce to coat it. If the sauce becomes too thick, whisk with a little water.
Remove from the heat as soon as possible. Drizzle the remaining sauce over the chicken and serve.