• 2 small chicken breasts – 1lb/500g in total, at room temperature
  • Salt and pepper
  • 3 tbsp plain flour
  • ¼ tsp each onion and garlic powder (optional – extra flavour)
  • 1½ tbsp butter
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • ¾ cup chicken broth / stock
  • 3 tbsp honey
  • ¼ cup lemon juice (fresh)
  • 1 tsp soy sauce
  • Salt and pepper, to taste
To serve (optional)
  • Lemon slices
  • Finely chopped parsley


  1. Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL: Pound to even thickness about 1cm/ 2/5″ thick.
  2. Sprinkle each side generously with salt and pepper.
  3. Combine flour, onion and garlic powder (if using) on a plate. Coat the chicken in the flour, shaking off excess. SAVE FLOUR (step 7)
  4. Place butter, oil and garlic 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.
  5. Turn heat down to medium high and return skillet to stove. Add chicken broth / stock and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
  6. Add remaining ingredients, mix and simmer for 2 minutes until slightly thickened.
  7. OPTIONAL: Mix ½ tsp of flour from step 2 with a splash of water. Add to the pan (to thicken the sauce slightly).
  8. Add salt and pepper to the sauce to taste. Return the chicken to the pan for 30 seconds (with lemon slices if using), turning to coat in the sauce.
  9. Serve chicken with plenty of sauce!

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