1-First step: Cut and season the chicken Start with 500g or 1 lb boneless skinless chicken breast, which is usually about 2 pieces. Cut each breast horizontally into 2 thin steaks so you end up with 4 pieces total. This helps the chicken cook fast and evenly. Season both sides with salt and pepper, making sure the seasoning is light but even.

2-Second step: Coat the chicken in flour Pour 1/4 cup flour onto a plate or into a shallow bowl. Coat each chicken steak in the flour, then shake off any extra. This thin layer helps the chicken get a beautiful golden crust in the skillet. If you need a gluten-free version, cornflour works well here too.

3-Third step: Sear until golden Set a skillet over high heat and melt most of the 3 1/2 tablespoons unsalted butter. If you are using olive oil instead, heat 2 1/2 tablespoons in the pan until it shimmers. Add the chicken and cook for 2 to 3 minutes per side. You want a nice golden color on the outside, but the chicken does not need to be fully cooked yet. Keep the heat high enough to get color, but not so high that the flour burns. A heavy skillet works best because it holds heat well and helps the chicken brown evenly.

4-Fourth step: Build the garlic honey sauce Once the chicken is browned, reduce the heat to medium-high. Add the 2 minced garlic cloves and the remaining butter, then stir briefly. Garlic cooks quickly, so just give it a short stir for about 20 to 30 seconds. You want it fragrant, not browned. Next, add 1 1/2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, and 1/3 cup honey. Stir everything together and let it simmer for about 1 minute. The sauce should thicken slightly and start to look glossy. If you like a lighter flavor, use a little less honey. If the sauce feels too thick, add a splash of water.

5-Fifth step: Coat the chicken and finish Return the chicken to the skillet and spoon the sauce over each piece. Let the pieces sit in the sauce for a moment so they soak up the flavor. Once the chicken is coated and heated through, remove the pan from the heat right away. This keeps the chicken juicy and stops the sauce from reducing too far.