1 to 1 ¼1b.Chicken Breast(about 4 thinly sliced chicken breasts or 2 large sliced in half)
Salt and Pepper(sprinkle on both sides of chicken)11/
1TablespoonApple Cider Vinegar
⅓cupHoney(plus more for drizzling, if desired)
Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.
Dredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.
Add the remaining 2 Tablespoons of butter and garlic. Cook for 1 minute. Add apple cider vinegar, soy sauce, and honey. Let sauce chicken for 3-4 minutes (or longer if needed). Make sure chicken is fully cooked through and no longer pink.
Remove from heat and coat the chicken with the sauce. Serve with rice, potatoes, or vegetables.
*may use cornstarch for gluten-free or just omit the flour. The flour helps the sauce to adhere to the chicken.*Recipe adapted from Recipe Tin Eats. Changed amount of butter, garlic cloves, and apple cider vinegar.