500g chicken breast , boneless and skinless (2 pieces)

Salt and pepper

1/4 cup (60g) flour

3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)

2 garlic cloves , minced

1.5 tbsp apple cider vinegar (or white or other clear vinegar)

1 tbsp soy sauce , light or all purpose

1/3 cup (90g) honey (or maple syrup)

Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.

Place flour in a shallow dish. Coat chicken in flour and shake off excess.

Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.

Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.

Turn heat down slightly to medium high.

Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.

Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.

Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.