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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