500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
1/4 cup / 60g flour (Note 1)
50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
2 garlic cloves , minced
1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp light soy sauce (or all purpose, Note 2)
1/3 cup / 90g 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 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.
This article and recipe adapted from this site