Ingredients:

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

Instructions:

1. Slice the chicken breasts horizontally into 4 steaks. Season each side with salt and pepper.
2. Place the flour in a shallow dish. Coat the chicken pieces in flour and shake off any excess.
3. Heat most of the butter in a large skillet over high heat, leaving about 1 tsp of butter for later.
4. Add the chicken to the skillet and cook for 2–3 minutes until golden. Flip and cook the other side for another 1 minute.
5. Reduce the heat slightly to medium-high.
   • Make space in the pan and add the minced garlic.
   • Top with the remaining butter. Stir briefly once the butter melts.
6. Add the vinegar, soy sauce, and honey. Stir and shake the pan to combine.
   • Bring the sauce to a simmer and cook for 1 minute, or until slightly thickened.
7. Turn the chicken to coat it in the sauce.
   • If the sauce thickens too much, add a splash of water and stir.
8. Remove the pan from the heat immediately. Plate the chicken and drizzle the remaining sauce over the top.

Recipe Notes:

• Gluten-Free: Use cornflour (cornstarch) instead of flour for a gluten-free option. While it may not brown as evenly, the sauce will cover it up.
• Soy Sauce: Light or all-purpose soy sauce works best for this recipe. Avoid using dark soy sauce, as it can overpower the flavor.

Nutrition