Honey Lemon Chicken

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Recipe adapted from Tin Eats, Serves: 4

INGREDIENTS

*denotes ingredients currently available at the farmers’ market

Chicken:

• 1 pound skinless, boneless chicken breasts (about 2 breasts)*
• salt and pepper to taste
• ¼ cup flour, with 1 teaspoon reserved

Sauce:

• 1½ Tablespoons butter
• 1 Tablespoon olive oil
• 1 garlic clove*, minced
• ¾ cup chicken broth/stock
• 1 teaspoon flour from the chicken coating
• 2 Tablespoons water
• ¼ cup honey*
• ¼ cup fresh lemon juice
• parsley* and lemon slices, for garnish

INSTRUCTIONS

1. Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
2. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
3. Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
4. Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
5. Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
6. To serve, pour sauce over chicken and garnish with parsley and lemon slices.