Delicious and Quick throw together recipe made with ingredients usually found in most pantries. This sauce is literally good on anything!
INGREDIENTS
2 boneless and skinless chicken breast fillets
Salt and pepper, to season
1/4 cup all purpose flour
2 tablespoons olive oil
2 tablespoons butter
6 medium or 3 large cloves of garlic, minced
1/3 cup honey
1/4 cup chicken broth
2 tablespoons apple cider vinegar or rice wine vinegar
1 tablespoon soy sauce
Sesame seeds and chopped parsley for garnish
INSTRUCTIONS
1. Butterfly chicken into 4 fillets and then season with salt and pepper. Place the flour in a bowl and coat the chicken fillets with the flour shaking off the excess.
2. Heat a pan over medium high heat and add 2 tablespoons olive oil and 1 tablespoon butter. Sauté the chicken breast fillets a couple minutes on both sides until golden.
3. Pull the chicken out of the pan to a plate and add 1 tablespoon butter to the pan. After it melts and begins to bubble, add the garlic and sauté for 1 minute. Add the soy sauce, vinegar, chicken stock and honey to the pan and stir or swirl the pan to mix the ingredients. Put the chicken back into the pan and bring the sauce to a simmer. Reduce the sauce for approximately 3-5 minutes until thickened.
4. Flip the chicken in the sauce and garnish with sesame seeds and parsley. Serve over rice, pasta or vegetables and cover with more sauce. Pair with a nice salad and Enjoy!
I did mine on a bed of lemon thyme quinoa with roasted asparagus. This sauce also goes well with pork, lamb, beef and seafood. I haven't tried it on ice cream, but I bet that's delicious too!
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