Cooking Instructions
- 1
Season chicken with a dusting of salt, pepper, onion and garlic powder to taste on both sides and rub with flour
- 2
Sear golden brown on both sides in butter and set aside
- 3
Add chicken stock and simmer scraping the bits
- 4
Add honey, lemon, garlic, soy and reduce
- 5
Add chicken back to the pan and sprinkle parsley and baste the chicken
- 6
Turn up the heat and reduce until thick and then add couple pats of butter and mix and let cool
- 7
Serve with rice and lemon zested asparagus
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