Ingredients
Scale
- 2 large chicken breasts (approx. 1 lb), sliced horizontally into 4 thin cutlets
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- Fresh chopped parsley for garnish
Instructions
- In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika. Pat the chicken cutlets dry with paper towels, then dredge each piece in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the honey, soy sauce, and apple cider vinegar. Stir well to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until it reduces slightly and thickens.
- Return the chicken (and any resting juices) to the skillet. Flip the cutlets in the sauce to coat them evenly and warm them through for about 1 minute. Garnish with fresh chopped parsley and serve immediately.
Notes
Serve this dish over steamed jasmine rice, mashed potatoes, or roasted broccoli to soak up the extra sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a gluten-free version, use cornstarch instead of flour for dredging and use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 385
- Sugar: 24g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg