the name says it all. serves 2 generously.
2 large chicken breasts, butterflied
salt, pepper, and onion powder to taste
1/4 cup flour
1 tbs olive oil
2 tbs butter, divided
2 cloves garlic, minced
1/3 cup low-sodium chicken broth
juice of half a lemon
2 tbs honey
Sprinkle your chicken with salt, pepper, and onion powder to taste, then dredge in flour.
Add the oil and 1 tbs butter to a large skillet over medium heat. Cook the chicken for 4-5 minutes per side. When you flip it over, add the garlic.
Once cooked through, remove the chicken to a plate. In the same pan, add the broth, lemon juice, honey, and 1 tbs butter. Deglaze the pan (scrape all the brown bits up from the bottom.)
Once combined, add the chicken back in and cook until heated through and the sauce has reduced. Scoop extra sauce on top of the chicken when serving.