I’ve made this meal yesterday and thought it was good enough to be photographed, so I’ve snapped a couple of pictures while it was hot and my family was waiting and later decided to share it to few groups. Didn’t expect it will be such a success so I’ve decided to make a post on my blog as well.
I don’t have specific measurements for this recipe. But, you can adjust it to your own taste. It will take you 15 – 20 minutes to make this Amazingly Delicious meal!
Slice chicken breasts horizontally in half and then in half again to make medallions.
Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture to lightly coat it; shake off excess.
Heat Light Olive oil and butter in a skillet over med-high heat.
Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.
Work in batches and do not crowd skillet, adding oil as needed.
Place the chicken pieces onto the warmed platter in the oven.
Turn heat down, add more butter, crushed garlic, honey, *teriyaki sauce and a splash of wine vinegar.
Bring sauce to simmer, add cooked chicken back to skillet and coat in sauce.
If the sauce gets too thick, add some chicken broth and stir.
*My Favorite is Low-Sodium Veri Veri Teriyaki sauce!
Seared Brussels Sprouts:
Heat Light Olive oil and butter in a skillet over med-high heat. Sear brussels sprouts until nicely browned, about three minutes. Add garlic, salt/pepper and a splash of chicken broth for moisture and to give them this deep green color! Remove and serve.
My Favorite Light Olive Oils! I use them in most recipes since they don’t have any flavor to them.