Ingredients

• 2 large chicken breasts
  
• Salt & pepper, to taste
  
• 1 tablespoon olive oil
  
• 1 tablespoon butter
  
• Chopped scallions, to taste (optional)

• 3 tablespoons low sodium soy sauce
  
• 1/4 cup honey
  
• 1/4 cup chicken broth
  
• 1/2 tablespoon lemon juice or apple cider vinegar
  
• 4 cloves garlic, minced
  
• 1 tablespoon cornstarch

Instructions

1. Set your oven to 400°F and position the rack in the upper third.
2. In a small bowl, combine all sauce ingredients and whisk until smooth. Keep nearby.
3. Slice each chicken breast horizontally to create four thin cutlets. Season both sides with salt and pepper.
4. Warm the olive oil and butter in an oven-safe skillet over medium-high heat. Allow it to heat for a minute or two.
5. Sear the chicken for 4–5 minutes per side, or until both sides are nicely browned.
6. Whisk the sauce again, then pour it into the pan around the chicken. Let it simmer for about 30 seconds.
7. Remove the skillet from the heat, spoon a bit of the bubbling sauce over the chicken, and move the pan to the oven. Bake for 4–5 minutes, or until the chicken reaches 165°F and the sauce thickens slightly. (Avoid baking longer or the sauce may scorch.)
8. Serve right away, adding extra sauce from the pan over each piece. Sprinkle with chopped scallions if you like.

• An instant-read thermometer helps ensure the chicken stays juicy and safely cooked.
  
• If you don’t have an oven-safe skillet, sear the chicken first, then transfer everything to a baking dish for the final bake.