• T.O.H. Daily Recipe - 335

    From Dave Drum@1:18/200 to All on Sun Jan 14 18:16:05 2024
    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

    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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