1️⃣ Prepare the Cooking Base:

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan over medium to medium-high heat.

2️⃣ Prepare the Chicken:

Slice the chicken breasts in half lengthwise to create four thinner pieces.

Season both sides of each piece with kosher salt and freshly cracked black pepper.

Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.

3️⃣ Cook the Chicken:

Add the floured chicken to the heated pan.

Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).

Remove the chicken from the pan and set aside, reserving any juices.

4️⃣ Make the Sauce:

In the same pan, melt the remaining tablespoon of butter over medium-low heat.

Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).

5️⃣ Deglaze and Finish the Sauce:

Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.

Stir in the honey, a few cracks of black pepper, and a pinch of salt.

Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.

6️⃣ Combine and Warm:

Return the chicken and any reserved juices to the pan.

Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.

7️⃣ Serve:

Plate the chicken, drizzling extra sauce over the top.

Garnish with thinly sliced green onions for freshness and a pop of color.