MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Garlic Chicken
Categories: Poultry, Vegetables, Sauces
Yield: 4 servings

4 (6 oz ea) boned, skinned
- chicken breast halves
1/2 c A-P flour
1/4 ts Salt
1/4 ts Pepper
4 tb Butter
1/3 c Honey
3 tb Soy sauce
2 tb Rice vinegar
1 tb Minced garlic

Start with a large, shallow dish at least the size of a
dinner plate. To the bowl, add the flour, salt and
pepper and then use a fork or whisk to blend it
together.

Lay a piece of plastic wrap or parchment on a cutting
board. Place each breast on the board in an even layer,
and then top with another sheet of plastic wrap. Using a
mallet, gently pound the chicken, starting from the
middle and working your way to the outside. Continue
until the breast is 1/2" thick.

Gently lay the chicken breasts in the flour mixture. Use
your fingers to gently pat the chicken to allow the
flour to adhere better.

Now flip the breasts over and repeat so that flour coats
both sides. Lightly shake them to remove excess flour.

In a small bowl, combine the honey, soy sauce, rice
vinegar and garlic. Mix well with a fork or whisk.

In a large skillet, melt the butter over medium heat.
Once the butter starts to bubble and smells slightly
nutty, add the chicken (you may need to do this in two
batches depending on the size of your skillet). Cook the
chicken until the skin turns brown, which you can check
with a pair of tongs by just pulling up a corner of the
chicken to check. Once it has browned, flip the chicken
over and allow the second side to brown.

Reduce the heat to medium low, and pour the sauce over
the chicken, making sure to scrape all of it out of the
bowl. Flip the chicken over, so the sauced side is now
on the bottom, and then leave the chicken to simmer,
uncovered, until no longer pink. This should take six to
10 minutes. Keep checking the chicken so it doesn’t
overcook, and don’t allow the sauce to go over a simmer.

Serve immediately.

Amanda Blum, Ripon, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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