For coating the chicken, giving it a slight crust that will help thicken the sauce.
3 tbsp unsalted butter (or margarine): Adds richness and serves as the fat for sautéing the garlic and glazing the chicken.
6 cloves garlic, minced: The heart of the flavor, offering a robust garlic taste that’s both aromatic and savory.
4 tbsp honey: Brings sweetness to the glaze, balancing the savory elements.
2 tbsp soy sauce: Adds depth with its salty and umami notes.
3 tbsp vinegar: Introduces a tangy acidity that brightens the overall flavor profile.
1/2 tsp ground black pepper: Enhances the savory notes and adds a slight heat.
Preparation:
Season and Coat: Begin by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess. This step ensures a beautiful golden crust and helps thicken the sauce later on.
Brown the Chicken: In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
Sauté Garlic: In the same skillet, add the minced garlic. Sauté for about 1 minute, or until fragrant but not browned. This builds the base flavor for the glaze.
Create the Glaze: To the skillet, whisk in the honey, soy sauce, vinegar, and ground black pepper. Let the mixture simmer for a couple of minutes until it thickens slightly.
Glaze the Chicken: Return the chicken to the skillet, spooning the honey garlic glaze over each piece to coat thoroughly. Cook for another 2-3 minutes, ensuring the chicken is well-coated and the glaze has caramelized.
Serve: Plate the chicken breasts, drizzling any remaining glaze from the skillet over the top. Garnish with additional black pepper or fresh herbs if desired.
Conclusion:
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