Adapted from The Perfect Technique For Sauce Lovers.
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 garlic cloves, finely chopped
- 1 tbsp sherry vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce
Steps
- If the chicken breasts are unevenly thick, gently pound only the thickest end until both breasts cook evenly. Do not flatten them completely.
- Cut deep diagonal scores across the top of each breast, about 1 inch apart. The cuts should be deep but should not go all the way through the chicken. Season both sides generously with salt and pepper.
- Lightly coat the chicken in flour and shake off the excess.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken until golden, about 3 minutes per side.
- Lower the heat to medium. Add the garlic and cook for about 30 seconds, just until fragrant. Add the sherry vinegar, maple syrup, soy sauce, and remaining tablespoon of butter.
- Tilt the skillet and repeatedly spoon the sauce over the chicken, especially into the scores, until the chicken reaches 165°F in the thickest part and the sauce is glossy, about 5 minutes. If the skillet gets dry before the chicken is cooked, add a splash of water.
- Rest the chicken for 5 minutes. Slice and serve with the remaining pan sauce spooned over the top.
Notes
- The deep scores are for sauce distribution, not tenderizing. They hold the butter–soy–maple sauce in each bite.
- Good with roasted potatoes and Brussels sprouts.