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Prep Time 4 minutes
Cook Time 8 minutes
Total Time 12 minutes
Course Main Course
Cuisine western
Servings 4
Calories 323 kcal

Ingredients
  

  • 500 g / 1 lb chicken breast boneless and skinless (2 pieces)
  • 1 1/2 tbsp apple cider vinegar or white or other clear vinegar
  • 3 1/2 tbsp 50g unsalted butter (or 2 1/2 tbsp olive oil)
  • 2 garlic cloves minced
  • 1/3 cup honey or maple syrup
  • 1/4 cup flour Note 1
  • 1 tbsp soy sauce light or all purpose (Note 2)
  • Salt and pepper

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.

Notes

1. Gluten free - use cornflour / cornstarch instead. It won't brown quite as evenly but once covered in sauce, you won't know the difference.
2. Soy Sauce - Light or all purpose soy sauce is suitable for this recipe. I don't recommend using Dark Soy Sauce (flavour will dominate, bottle label will say if it is Dark Soy Sauce).
3. Other proteins: This sauce is ideal to use for any protein that is suitable for searing in a pan. Use chops, steaks, cutlets! Follow the recipe as written, including dusting the protein with flour. Just adjust the cook time - the trick is to add the garlic and other sauce ingredients before it is fully cooked through, so the meat finishes cooking as the sauce reduces down into a syrupy consistency.
Tofu - Use FIRM tofu. Cut "steaks" about 0.75cm / 1/4" thick. Pat dry, spray or rub with oil, sprinkle with salt and pepper, THEN lightly coat with flour. Coat base of skillet with oil over medium high heat, then cook tofu 1 min each side until crispy, then remove onto paper towels. Then make the sauce in a small saucepan or skillet using just 2 tbsp (30g) butter (instead of 3.5 tbsp), following recipe from Step 5. Serve with crispy tofu!
Prawns/shrimp - use large prawns (thaw, drain well and pat dry if using frozen). Lightly coat prawns with flour per recipe and sear for 1 minute on the first side, then just 30 seconds on the other side before proceeding with Step 5.
Fish - cook per recipe for chicken breast. This sauce is very, very good with fish! This is a good sauce for economical fish because it's a strong flavoured sauce. For expensive fish, I think it's better to let the flavour of the fish come through and serve with an elegant sauce like this Lemon Butter Sauce.