Categories: Chicken, Dinner

Ingredients

• 2 chicken cutlets
• 1 Shallot -minced
• 2 cloves Garlic
• olive oil
• salt and pepper
• Squeeze of lime juice
• 3/4 ounce Mikes Hot Honey
• 4 oz Chicken Stock Concentrate
• 1 tblsp butter

Directions

1. pat chicken* dry with paper towels. Season all over with salt and pepper.

2. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat.

3. Transfer chicken to a plate. Wipe out pan.

4. Heat a drizzle of oil in same pan over medium-high heat. Add minced shallot and garlic; cook, stirring, until softened, 30 seconds.

5. Stir in stock concentrate, half the hot honey (save the rest for serving), 2 TBSP water, and a squeeze of lime juice. Simmer until thick and glossy, 1-2 minutes.

6. Turn off heat and stir in 1 TBSP butter.

7. Season with salt and more lime juice if desired.

8. Return chicken to pan and turn to coat in sauce.

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