Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts, sliced in half lengthwise into thin cutlets
  • 2 tbsp (16g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1/3 cup (110g) honey
  • 3 tbsp (45ml) reduced-sodium soy sauce
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) apple cider vinegar
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a shallow bowl, combine 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken cutlets in the pan without crowding; cook in batches if they don't fit in one layer. Sear for 3-4 minutes per side without moving them, until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate.
  3. Lower the heat to medium. Add 3 cloves of minced garlic to the remaining oil and sauté for 30 seconds until fragrant. Pour in 1/3 cup honey, 3 tbsp reduced-sodium soy sauce, 1 tbsp apple cider vinegar, and 1/4 tsp red pepper flakes. Whisk constantly for 1-2 minutes until the sauce bubbles and thickens into a syrupy consistency.
  4. Return the seared chicken to the skillet. Toss the pieces quickly to coat in the glaze for about 1 minute until the sauce becomes a thick, glossy amber lacquer that clings to the meat. Remove from heat immediately to prevent the honey from burning.