This chicken, guys. And, as you know, I don't eat a ton of meat, so when I say that the darn chicken is fantastic, it's damn fantastic. Five ingredients and a dynamic flavor punch of sour, sweet, salt, and savory. The chicken will only take about 15 minutes, so all you really need to do is throw together a salad and a side be done with it.
"If you have leftovers, the chicken tastes amazing sliced on an onion bun with mayo, hot sauce, and shredded lettuce!"
Notes: Butter is unsalted.
SAUCY HONEY CHICKEN
Ingredients: 1 lb. chicken breasts, 3 tbsp. butter, 2 tsp. minced garlic, 1 tbsp. coconut aminos (or soy sauce), 1 1/2 tbsp. sherry vinegar, scant 1/3 cup honey, salt and pepper, 1 tbsp. fresh parsley-chopped.
1. Melt 2 tbsp. of the butter over medium-high heat in a non-stick skillet pan. Meanwhile, slice the breasts in half horizontally to make 4 thin-cut pieces. Season both sides with salt and pepper.
2. Cook the chicken for 2-3 minutes on each side to make a golden-brown crust. Turn down to medium. Place the remaining 1 tbsp. butter in the skillet and once melted, add the garlic. Cook for 1 minute.
3. In a measuring glass, add the vinegar, coconut aminos and honey. Zap in the microwave for 30 seconds. Add to the skillet, stir and turn to coat chicken.
4. Cook chicken in the sauce for 3 minutes more, until sauce is thickened and chicken is firm and bouncy or internal temperature is 165*. Serve immediately with spooned-over extra sauce and scattered chopped parsley.