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I Just Found The Best Way to Cook Chicken Breast

Byamazingfoodstv


This chicken breast recipe is very easy to make, It’s juicy and so delicious. This honey garlic chicken breast is cooked in one pan and no special ingredient required. This recipe takes only 15 minutes to make and result is amazing!

►Full written recipe:

►More recipes:
Garlic Mushrooms:
Chicken Broccoli and Mushroom Casserole: youtube.com/watch?v=wRA8XjLiR6k
Chicken Pasta Bake:
Lasagna:

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Ingredients:
3 Chicken breast
Salt
Pepper
1/2 cup (65g) Flour
3 + 1 tablespoons Butter
4 Garlic cloves, minced
3 tablespoon Honey
1 tablespoon Soy sauce
2 tablespoon Apple cider vinegar
Parsley chopped (optional)

Directions:
1. Score chicken breast as shown in the video.
2. Season with salt and pepper to taste.
3. Coat each breast with flour.
4. In a large pan, melt 3 tablespoons of butter over medium heat.
5. Place floured chicken in the pan and cook over high heat, until golden on both sides.
6. When chicken is golden on both sides, remove from the pan and set aside.
7. Add 1 tablespoon of butter, crushed garlic and cook for 1 minute. Add honey, soy sauce and apple cider vinegar.
8. Place the chicken in the pan and bring to a simmer. Simmer for 1-2 minutes, until slightly thickened.
9. Turn the heat off and sprinkle chopped parsley.

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38 Comments

  13. Thanks for this easy and delicious recipe. I made it for dinner tonight and my husband said, “three times that it was very good”. Three times!!! Looking forward to checking out your other recipes. Thank you for sharing!!!

  17. Would like to add that if you take it out of the fridge, let it sit in the brine(salt and pepper) for at least an hour in room temperature. Otherwise it won't cook evenly. Also the brine needs to get into the meat so rub the salt and pepper into the "cracks" you cut with the knife. Makes a huge difference. Also dip it in flour right before putting it on the pan, otherwise the meat with absorb it too much if you leave it on for more than 5 minutes.
    Another thing is timing the cooking on each side perfectly so it doesn't dry out the chicken. Meaning if you take it out of the pan, the meat will cook inside for another 5 minutes. Meaning you can take the meat out when the inside is still not ready, but WILL BE ready after 5 minutes on the plate. Granted here you can kind of circumvent that by doing those deep cuts into the meat, so you can kind of see inside of the meat and that tells you better when to stop cooking it.

  29. I followed the exact instructions by cooking each side for 4 minutes and it still looked raw inside, therefore had to put in the oven for 10-15 minutes. Cause there's no way it would've been evenly cooked when simmered down. I don't know what it is, but something ain't right..

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