Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 1 lb)
  • 3 tbsp all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1/3 cup raw honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp unsalted butter

Instructions:

  1. Slice the chicken breasts into even cutlets, about 1/2 inch thick.
  2. Mix the flour, sea salt, and black pepper in a shallow bowl. Press each chicken piece into the flour, shaking off the excess until only a light, translucent coating remains.
  3. Heat the olive oil in your skillet over medium high heat. Place the chicken in the pan and cook for 3-4 minutes per side until a golden brown crust forms.
  4. While the chicken sears, whisk the honey, soy sauce, apple cider vinegar, and red pepper flakes in a small ramekin.
  5. Lower the heat to medium and move the chicken to one side of the pan. Add the minced garlic to the empty space and sauté for 30 seconds until the aroma is fragrant but not browned.
  6. Pour the honey mixture over the chicken. Simmer for 2 minutes until the sauce begins to bubble and thicken into a sticky syrup.
  7. Add the unsalted butter to the pan. Use a spoon to baste the chicken with the melting butter and glaze until the sauce is glossy and coats the meat completely.
  8. Remove from heat and let the chicken rest in the pan for 3 minutes. This allows the juices to redistribute and the glaze to set.