Let’s cook this quick and flavorful chicken dish:

1. Prepare the Chicken:

• Slice the chicken breasts in half horizontally to create four thinner pieces (cutlets). This ensures faster and more even cooking.
• Season the chicken cutlets generously with Kosher salt and freshly cracked black pepper on both sides.
• Place the all-purpose flour in a shallow dish or plate. Lightly coat each seasoned chicken piece evenly with flour, shaking off any excess.

2. Cook the Chicken:

• Heat the 1 tablespoon of olive oil and 1 tablespoon of the butter in a large frying pan over medium to medium-high heat until the butter is melted and shimmering.
• Carefully place the floured chicken cutlets in the hot pan in a single layer (cook in batches if necessary to avoid overcrowding).
• Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
• Remove the cooked chicken from the pan and set aside on a plate.

3. Make the Honey Garlic Sauce:

• Reduce the heat under the skillet to medium-low. Add the remaining 1 tablespoon of butter and let it melt.
• Add the thinly sliced garlic to the melted butter and cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
• Pour in the soy sauce and seasoned rice vinegar. Stir and scrape up any flavorful browned bits (fond) stuck to the bottom of the pan.
• Stir in the honey, black pepper, and a pinch of salt (taste before adding much salt, as soy sauce is salty).
• Bring the sauce to a simmer and cook for 4-5 minutes, stirring occasionally, until it has thickened slightly and become syrupy.

4. Finish and Serve:

• Return the cooked chicken breasts (and any accumulated juices from the plate) to the pan with the sauce.
• Turn the chicken gently to coat it in the sauce. Let it simmer in the sauce for about 1 minute just to warm through.
• Serve immediately, spooning extra sauce over the chicken. Garnish generously with thinly sliced green onions.

A delicious dinner ready in under 30 minutes!