Honey Garlic Chicken

In a shallow bowl, mix the flour, salt and pepper. Pound the chicken breasts with a meat mallet to 1/2-inch thickness. Editor's Tip: To flatten the chicken breasts, lay a piece of storage wrap or parchment on a cutting board. Place each breast on the board in an even layer and top the chicken with another sheet of storage wrap. Using a mallet, gently pound each chicken breast, starting from the middle and working your way to the outside. Continue until each breast is about 1/2-inch thick.

Dip the chicken breasts in the flour mixture and coat both sides. Lightly shake the chicken to remove excess flour. Editor's Tip: Use your fingers to gently pat the flour on the chicken to help it adhere.

In a large skillet, heat the butter over medium heat. Brown the chicken on both sides. Editor's Tip: Before flipping the chicken, check that it is nicely browned by pulling up a corner of the chicken with a pair of tongs.

While the chicken is browning, combine the honey, soy sauce, rice vinegar and garlic in a small bowl.

Drizzle the sauce over the browned chicken. Reduce the heat and simmer, uncovered, until the chicken is no longer pink, 8 to 10 minutes. Editor's Tip: Keep the heat low enough so that the sauce doesn't boil. If you prefer to use a meat thermometer, check the internal temperature of chicken and remove it from the pan when it reaches 165°.