Ingredients
Method
- Cut the breasts in half horizontally to create four steaks. Sprinkle each side with salt and pepper.
- Place flour in a shallow dish. Coat the chicken in flour and shake off any excess.
- Melt most of the butter in a large skillet over high heat, reserving about 1 teaspoon for later.
- Place the chicken in the skillet and cook for 2-3 minutes until golden. Turn and cook the other side for 1 minute.
- Reduce the heat slightly to medium-high.
- Create space in the pan, then add the garlic and top with the remaining butter. Stir the garlic briefly once the butter melts.
- Add the vinegar, soy sauce, and honey. Stir or shake the pan to combine. Bring the sauce to a simmer, then simmer for 1 minute or until slightly thickened.
- Turn the chicken to coat it in the sauce. If the sauce becomes too thick, add a touch of water and stir.
- Remove from the stove immediately. Place the chicken on plates and drizzle the remaining sauce over it.
Nutrition
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.
4. Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn’t you? 🙂