1/2cupgluten free flourI use King Arthur Measure for Measure
kosher salt and black pepperto season the flour
5tablespoonsunsalted butterdivided
3tablespoonsolive oildivided
3garlic clovesfinely grated or pressed with a garlic press
1/4cupplus 2 tablespoons honey
2tablespoonsgluten free soy sauceI use San-J
2tablespoonsvinegarapple cider or distilled white
Instructions
Cross-hatch score the chicken on one side.
Season flour with salt and pepper.
Dredge chicken breasts in seasoned flour.
Add 3 tablespoons butter and 2 tablespoons olive oil to a cast iron or nonstick pan over medium heat.
Once butter is melted and bubbling, place the chicken in the pan. Cook chicken for 2-3 minutes per side, 4-6 minutes total, until each side is golden brown.
Remove chicken from the pan and place on a plate and loosely cover with foil, if desired, while making the sauce.
To make the sauce, add remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan with the garlic, honey, gluten free soy sauce and vinegar. Heat to a full simmer, stirring occasionally, and cook for approximately 2 minutes, until sauce thickens. Once sauce thickens, transfer the chicken back to the pan and spoon sauce over chicken making sure the sauce is in all of the nooks and crannies. Let chicken reheat in the pan for an additional 1-2 minutes.
Either serve chicken right from the pan or place on a platter. Serve with rice and a vegetable and garnish with parsley, sesame seeds and/or sliced scallions.
Notes
Thicker chicken breasts can also be used for this recipe. Increase the cooking time to 5-6 minutes per side, (11-12 mins total) and then an additional 2-3 minutes when you combine the chicken with the sauce.