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  • Denise Kohlmeyer


So simple, yet so delicious. This is a fam favorite.

Also, the marinade can be used on pork tenderloins or pork chops, as well. Maybe even on salmon, although I’ve never tried it.



4-6 boneless chicken breasts

½ c. flour

Salt & pepper

3 T. butter

3 T. olive oil


½ c. honey

1 T. soy sauce

3 t. minced garlic


Cut cross hatches in chicken breasts, this will ensure even cooking

Sprinkle each breast with salt and pepper, both sides

Dredge in flour to coat

In a large skillet, over medium heat, melt butter and oil

Place chicken breasts in skillet, cook both sides until golden brown (about 8-10 minutes both sides)

Once chicken is thoroughly cooked, pour in marinade, heat through

I serve this dish with mashed potatoes and use excess marinade as a “gravy” for the potatoes.

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