HONEY AND GARLIC CHICKEN BREAST
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500 g chicken breast , boneless and skinless (2 pieces)
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salt and pepper
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¼ cup (60 g) cake flour
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3.5 tablespoons (50 g) unsalted butter (or 2½ tablespoons olive oil)
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2 garlic cloves, minced
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1.5 tablespoon apple cider vinegar (or white or other clear vinegar)
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1 tablespoon soy sauce, light or all purpose
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1/3 cup (90 g) honey (or maple syrup)
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat – hold back about 1 teaspoon 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 and 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 the sauce gets too thick, add a touch of water and stir.
Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Recipe posted and tested by Marika Tegmann
Photo: Marika Tegmann
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