2largechicken breastssliced into 4 thin cutlets, Note 1 & 2
¼cupall purpose flour
salt and pepper
fresh parsleyfinely chopped for garnish
For the Sauce:
1 ½tablespoonssoy sauce
1tablespoonapple cider vinegar or lemon juice
In a shallow dish combine the flour with salt and pepper. Dredge the chicken cutlets in the flour mixture, and shake off any excess.
In a skillet, over medium-high heat, melt the butter, then cook the chicken on both sides until a golden brown crust forms (2-3 minutes per side). Remove onto a plate.
To the melted butter in the pan, add garlic, honey, water, soy sauce, and vinegar. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, return the chicken to the pan, and flip it so it’s all covered in sauce.
Garnish with chopped parsley and serve over rice or noodles
To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
Make a gluten free honey garlic chicken by substituting gluten free flour or cornstarch for the flour in the recipe. Make sure that your soy sauce is gluten free too.
Leftovers should be stored in an airtight container in the refrigerator. To reheat, simply microwave until heated through, or add to a skillet and warm using low heat. If it's too thick, add a splash of water and whisk.