Step 1

First, make the honey "soy" sauce by combining the honey, tamari, white wine vinegar and garlic. Stir well until all the ingredients are combined, then set aside while you prep the chicken.

Step 2

Mix the flour with a little salt and pepper and spread across a large plate or pasta bowl.

Step 3

Take the chicken breasts and cut them in half along the thinner side carefully, with your hand pressed on top (as if you were butterflying the chicken breast but cutting right through so you have two separate pieces). See image below for what you are aiming for. Pop the chicken slices into the flour bowl and toss them until they are well coated.

Step 4

Heat the olive oil in a large frying pan over a medium heat. Then add the chicken pieces and cook for 2-3 minutes on each side (depending on thickness) until the chicken is just cooked through and slightly golden on the outside. Set the chicken aside on a clean plate to rest.

Step 5

Give the pan a quick wipe to remove any flour/oil residue. Then pour the sauce into the pan and heat over a low flame for 5 minutes. It should be bubbling gently and will gradually thicken, until it has the consistency of a thick syrup. Reducing the sauce to this stage is important if you want it to coat the chicken in a nice glaze, rather than having a very liquid sauce.

Step 6

Now carefully place the chicken pieces into the sauce and turn heat up to medium. Cook for 30 seconds on each side, then remove from the pan and serve! There will be some excess sauce, which you can spoon over the chicken and sides - it is delicious :).