1 lb chicken breasts, boneless and skinless (about 2 breasts)
Salt and pepper to taste
1/4 cup flour (or cornmeal for a gluten-free version)
3 tablespoons and 1/2 of unsalted butter (or 2 tablespoons and 1/2 of olive oil)
2 cloves of garlic, minced
1 tablespoon and 1/2 of cider vinegar (or white vinegar)
1 tablespoon original or light soy sauce
1/3 cup honey (or maple syrup)
Slice chicken breasts in half horizontally to make 4 portions in total. Sprinkle each chicken piece with salt and pepper to taste.
Pour the flour into a shallow dish. Coat chicken with flour and shake off excess.
Melt most of the butter in a large skillet over high heat – put aside about 1 teaspoon for later.
Place chicken breasts in skillet and cook 2-3 minutes until golden brown.
Turn over and cook on another side for about 1 minute. Reduce heat to medium.
Make some room within the pan to feature garlic and therefore the remaining teaspoon of butter. Stir a little garlic once the butter is melted.
Add vinegar, soy sauce, and honey. Stir to mix well. Bring the sauce to a boil, then simmer for 1 minute or until thickened.
Turn chicken over to coat well with the sauce. If the sauce is just too thick, add touch water and stir.
Remove from heat. Serve chicken on plates, pour a touch sauce on top, and enjoy!