MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Garlic Chicken
 Categories: Poultry, Vegetables, Sauces
      Yield: 4 servings
 
      4    Boned, skinned chicken
           - breast halves (6 oz ea)
    1/2 c  A-P flour
    1/4 ts Salt
    1/4 ts Pepper
      4 tb Butter
    1/3 c  Honey
      3 tb Soy sauce
      2 tb Rice vinegar
      1 tb Minced garlic
 
  Start with a large, shallow dish at least the size of a
  dinner plate. To the bowl, add the flour, salt and
  pepper and then use a fork or whisk to blend it
  together.
  
  Lay a piece of plastic wrap or parchment on a cutting
  board. Place each breast on the board in an even layer,
  and then top with another sheet of plastic wrap. Using a
  mallet, gently pound the chicken, starting from the
  middle and working your way to the outside. Continue
  until the breast is 1/2" thick.
  
  Gently lay the chicken breasts in the flour mixture. Use
  your fingers to gently pat the chicken to allow the
  flour to adhere better.
  
  Now flip the breasts over and repeat so that flour coats
  both sides. Lightly shake them to remove excess flour.
  
  In a small bowl, combine the honey, soy sauce, rice
  vinegar and garlic. Mix well with a fork or whisk.
  
  In a large skillet, melt the butter over medium heat.
  Once the butter starts to bubble and smells slightly
  nutty, add the chicken (you may need to do this in two
  batches depending on the size of your skillet). Cook the
  chicken until the skin turns brown, which you can check
  with a pair of tongs by just pulling up a corner of the
  chicken to check. Once it has browned, flip the chicken
  over and allow the second side to brown.
  
  Reduce the heat to medium low, and pour the sauce over
  the chicken, making sure to scrape all of it out of the
  bowl. Flip the chicken over, so the sauced side is now
  on the bottom, and then leave the chicken to simmer,
  uncovered, until no longer pink. This should take six to
  10 minutes. Keep checking the chicken so it doesn't
  overcook, and don't allow the sauce to go over a simmer.
  
  Serve immediately.
  
  Recipe by Amanda Blum, Ripon, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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