Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, halved horizontally
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 tbsp (16g) all-purpose flour
  • 2 tbsp (30ml) avocado or grapeseed oil
  • 4 cloves garlic, minced (approx. 2 tbsp)
  • 3 tbsp (42g) unsalted butter, cubed and chilled
  • 1 tbsp (15ml) raw honey
  • 1 tsp (5ml) apple cider vinegar
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the 1.5 lbs chicken breasts horizontally to create four thinner cutlets.
  2. Sprinkle 1 tsp Kosher salt and 1/2 tsp pepper over both sides of the meat.
  3. Coat each piece in the 2 tbsp flour, shaking off the excess until only a translucent veil remains.
  4. Heat 2 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and wisps of smoke appear.
  5. Lay the chicken in the pan and cook for 3-4 minutes until a deep golden crust forms.
  6. Turn the chicken and cook for another 3 minutes until the internal temperature reaches 165°F.
  7. Reduce heat to medium, move chicken to the side, and add 4 cloves minced garlic until fragrant and pale gold.
  8. Stir in 1 tbsp honey and 1 tsp apple cider vinegar, scraping up the browned bits from the bottom.
  9. Add the 3 tbsp chilled butter cubes one by one, swirling the pan until the liquid becomes a silky, opaque glaze.
  10. Spoon the sauce over the chicken and top with 1 tbsp fresh parsley until the green pops against the gold.