Ingredients
Scale
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons honey
Instructions
- Cut your chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they’re evenly coated.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4–5 minutes per side or until golden. If it starts to splatter, reduce the heat slightly.
- Remove the chicken from the pan and set it aside. Take the pan off the heat, then stir in the chicken broth, lemon juice, honey, and remaining butter. Scrape up the brown bits from the bottom of the pan and return the chicken.
- Cook for another 5 minutes or so over medium-high heat, until the sauce reduces and thickens slightly and the chicken is fully cooked through. Spoon the sauce over the chicken. Season with extra salt and pepper if needed.
Notes
- If your chicken breasts are small, you may skip slicing them in half. Just ensure they’re cooked through before serving.
- For a richer sauce, add a small splash of cream at the end of cooking.
- Pairs beautifully with rice, roasted vegetables, or mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American