I know several ways to make really good chicken but there is always room for more variety. So this time I tried a new approach on the frenched (flatened) chicken breasts.
Chicken Rub
1 tsp onion powder
1/2 tsp garlic powder
1 tsp paprika
1 tsp flour
1/2 tsp salt
Pound the breasts in a plastic bag till doubled in size, skin side down (skin removed). Coat both sides of the chicken and lay in a well oiled medium high heat pan. Get a good sear on but don't allow any burnt spots, they are bitter. When the first side is done turn over the breasts and drizzle 2 tsp honey over the breast. When the other side is done turn it again and put some honey on the other side. Plate the chicken. Mashed potatoes and steamed vegetables finished in butter and extra virgin olive oil complete the plate.
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