Pan-Fried Honey Lemon Chicken

INGREDIENTS

• 2 large chicken breasts
• ½ tsp garlic powder
• Salt & pepper to taste
• ¼ cup flour for dredging
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 2 tbsp butter divided
• 2 garlic cloves mince
• ¾ cup chicken broth
• 3 tbsp lemon juice
• 4 tbsp honey

DIRECTIONS

1. Cut Chicken breast horizontally into 2 fillets. Pound with a meat mallet or rolling pin to uniform thickness.
2. Mix together flour, cornstarch, garlic powder, salt and pepper. Dredge each chicken fillet on both sides with flour, shake off the excess flour.
3. Heat 1 tbsp oil and 1 tbsp butter. Sear coated chicken thighs on both sides for 3-4 minutes each on medium-high heat until golden brown in color. Keep on a wired rack(to prevent it from getting soggy at the bottom) and loosely cover with foil.
4. Unless there is any burnt flour in the pan from cooking chicken, no need to clean the pan. If there is no remaining oil in the skillet, add 1 tsp of more oil.
5. Saute garlic for a minute until its aromatic but not brown.
6. Stir in chicken stock, honey, and fresh lemon juice. Simmer for 2-3 minutes ntil the sauce has thickened to desired consistency.
7. Stir in remaining one tbsp of butter and mix until butter is completely melted into the sauce.
8. Add cooked chicken fillet back to the pan and 2-3 lemon slices. Pour the sauce over and cook for another 1 minute.
9. Serve.