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Íngredíents

  • 500 g / 1 lb chícken breast boneless and skínless (2 píeces)
  • Salt and pepper
  • 1/4 cup / 60g flour (Note 1)
  • 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olíve oíl)
  • 2 garlíc cloves mínced
  • 1 1/2 tbsp apple cíder vínegar (or whíte or other clear vínegar)
  • 1 tbsp líght soy sauce (or all purpose Note 2)
  • 1/3 cup / 90g honey (or maple syrup)

Ínstructíons

  1. Cut the breasts ín half horízontally to create 4 steaks ín total. Sprínkle each síde wíth salt and pepper.
  2. Place flour ín a shallow dísh. Coat chícken ín flour and shake off excess.
  3. Melt most of the butter ín a large skíllet over hígh heat – hold back about 1 tsp for later.
  4. Place chícken ín skíllet and cook for 2 – 3 mínutes untíl golden.
  5. Turn and cook the other síde for 1 mínute.
  6. Turn heat down slíghtly to medíum hígh.
  7. Make a bít of room ín the pan and add garlíc and top wíth remaíníng dab of butter. Stír garlíc bríefly once butter melts.
  8. Add vínegar soy sauce and honey. Stír / shake pan to combíne. Bríng sauce to símmer then símmer for 1 mínute or untíl slíghtly thíckened.
  9. Turn chícken to coat ín sauce. Íf the sauce gets too thíck add a touch of water and stír.
  10. Remove from stove ímmedíately. Place chícken on plates and drízzle over remaíníng sauce.

Recípe Notes:1. Make thís gluten free by usíng cornflour / cornstarch ínstead. Ít won t brown quíte as evenly but once covered ín sauce you won t know the dífference.

2. Líght or all purpose soy sauce ís suítable for thís recípe. Í don t recommend usíng Dark Soy Sauce (flavour wíll domínate).

3. Nutrítíon per servíng assumíng you scrape every drop of Sauce from the pan and why wouldn t you? NUTRÍTÍON ÍNFORMATÍON:Servíng: 166gCaloríes: 377kcalThis article and recipe adapted from this site

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