A
unimaginable snappy and simple approach to present chicken bosom – burned at
that point stewed in the most astonishing nectar garlic sauce. Try not to be
hoodwinked by the short fixing list! It's completely worth the additional
progression of tidying the chicken with flour since it makes an outside layer
for the sauce to stick to.
Ingredients
- 1.5 tbsp apple cider vinegar (or white or other clear vinegar)
- 1/3 cup (90g) honey (or maple syrup)
- 3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
- 1/4 cup (60g) flour (Note 1)
- 500g / 1 lb chicken breast , boneless and skinless (2 pieces)
- 1 tbsp soy sauce , light or all purpose (Note 2)
- Salt and pepper
- 2 garlic cloves , minced
Instructions
- 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 tsp 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.
