Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 3 cloves minced garlic
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Slice the chicken breasts in half horizontally to create four thinner cutlets. Season both sides with salt and pepper, then lightly dust them with 1 tablespoon of cornstarch.
  2. In a small bowl, whisk together the honey, soy sauce, lemon juice, and minced garlic. In a separate small container, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, add the chicken cutlets.
  4. Sear the chicken for 3–5 minutes per side without moving them frequently until a deep golden-brown color is achieved and the meat is cooked through. Remove chicken to a plate.
  5. Pour the honey garlic mixture into the same skillet, scraping up the brown bits from the bottom. Simmer for 2 minutes.
  6. Stir in the cornstarch slurry and whisk constantly until the sauce thickens into a glossy glaze.
  7. Return the chicken to the pan and toss to coat thoroughly in the glaze.