Originally Posted by
Miesque
I am on a rather boring run of organic boneless chicken breast since I got two packs a few days ago since they were on sale on Whole Foods. The usual freshly homemade lemon garlic marinade for an hour for the pounded flat chicken breast marinated for an hour then pan fried and served with steam broccoli accompanied with Kim Crawford Sauvignon Blanc (which is also used in the marinade). Yawn...
Last night I did a honey garlic glaze that worked out well. Brown one side of the chicken in a pan with butter and oil, then flip it and sprinkle in some minced garlic and a braising sauce of honey, soy sauce, apple cider vinegar. Turn the chicken to coat and let it boil down into a glaze, then serve. It actually tasted a lot like some of the various Chinese takeout sauces for sesame or orange chicken.