Recipe adapted from Tin Eats, Serves: 4
*denotes ingredients currently available at the farmers’ market
- 1 pound skinless, boneless chicken breasts (about 2 breasts)*
- salt and pepper to taste
- ¼ cup flour, with 1 teaspoon reserved
- 1½ Tablespoons butter
- 1 Tablespoon olive oil
- 1 garlic clove*, minced
- ¾ cup chicken broth/stock
- 1 teaspoon flour from the chicken coating
- 2 Tablespoons water
- ¼ cup honey*
- ¼ cup fresh lemon juice
- parsley* and lemon slices, for garnish
- Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
- Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
- Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
- Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
- Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
- To serve, pour sauce over chicken and garnish with parsley and lemon slices.