Lemon Honey Chicken

I've said it before, but chicken doesn't have to be boring! There are so many different ways to make chicken from various ethnic recipes to simple pan sauces. I love making a pan sauce because it takes little effort but really ups the taste factor of the chicken. If you aren't familiar with pan sauces you just cook your chicken, remove it from the heat, and then create a sauce in the pan. Typically you use a wine or broth base, some herbs or spices, and VOILA! Pan sauce. Let it thicken up by upping the heat and letting it simmer down, and next thing you know dinner is ready.

With that said when I saw this recipe I knew I'd be a happy girl. Lemon and honey go well together- I think it's that sweet/sour combo. I was a little worried at first- my sauce just was.not.thickening. I thought it had something to do with the fact that there wasn't a thickening agent (like flour, cornstarch, etc.), but it was nothing some high heat couldn't handle. I upped the heat and let it boil for a few minutes. It thickened and even became golden. John and I both loved this dish. The sauce was awesome and I licked every last drip off my plate. Oooops- should I have not admitted that?!

Source: Adapted from Mary Ellen's Cooking Creations

Ingredients:

2 chicken breasts
Salt and pepper
Flour for dredging
2 tbsp olive oil
Dash of ginger powder
3 tbsp. lemon juice
2 tbsp honey 
1 clove garlic, crushed
3/4 cup chicken stock 

Directions
Season chicken with salt and pepper, coat with flour, shaking off excess
Heat 1 tbsp oil in a pan over high heat
Add the chicken and cook for 2 min per side, lower heat, and cook another few minutes per side until cooked through. Transfer chicken to a dish and keep warm.
Add 1 tbsp oil to the pan over medium high heat
Add ginger and garlic; saute until fragrant
Add the lemon juice, honey, and stock. Bring to a simmer, reduce to thicken.
Serve sauce over the chicken.