Honey Butter Chicken Breasts

Prepare the chicken

1. Lay the chicken breasts flat on the board and use kitchen paper to pat them dry.2 chicken breasts
2. Keeping the blade flat and parallel to the chopping board, use a large sharp knife to cut sideways through the breast.
3. Carefully cut through until you have two plump cutlets.
4. Repeat with the second chicken breast.
5. If the chicken breast cutlets isn't very even, you can cover it with parchment paper and flatten it slightly with the base of a heavy skillet or smooth meat mallet.
6. Add the flour to a shallow dish.¼ cup all-purpose flour
7. Season the chicken cutlets with salt and pepper on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper

To cook the dish

1. Place a large skillet over medium-high heat and add the olive oil.2 tablespoons olive oil
2. Cook chicken cutlets for 3-4 minutes per side until golden brown.
3. Remove the cutlets to a plate, tent with foil, and set aside.
4. Place the skillet back over medium-low heat without wiping it out, and add the butter and sliced garlic. Allow the butter to melt.5 tablespoons butter2 cloves garlic
5. While the butter is melting, pour a small amount of olive oil into your ⅓ cup measure; swirl the oil around the cup and then measure out the honey. Pour the honey into the melted butter.¼ teaspoon olive oil⅓ cup honey
6. Add the soy sauce, rice wine vinegar, and fresh thyme to the sauce.1 tablespoon soy sauce1 tablespoon rice wine vinegar2 teaspoon fresh thyme leaves
7. Bubble gently for 2 minutes, then return the chicken to the pan and spoon the sauce over. Cook for 1 minute more.
8. Serve immediately.