Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, chilled
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Slice chicken breasts horizontally through the middle to create thinner cutlets.
  2. Whisk flour, salt, and pepper in a shallow bowl. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
  3. Heat vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken for 3–5 minutes per side until golden-brown, then remove to a plate when internal temperature reaches 150°F (65°C).
  4. Lower heat to medium. Add minced garlic to the pan drippings and sauté for 30 seconds until fragrant.
  5. Stir in honey, soy sauce, and lemon juice. Simmer for 2 minutes.
  6. Whisk cornstarch and cold water to create a slurry, then stir into the sauce. Once thickened, stir in chilled butter until emulsified.
  7. Return chicken to the pan and toss for 1–2 minutes until coated in the glaze and internal temperature reaches 165°F (74°C).