Recipe: Honey and Hot Sauce Chicken Strips

HONEY AND HOT SAUCE CHICKEN STRIPS

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper to taste
About 1 tablespoon vegetable oil
FOR THE SAUCE:
6 tablespoons honey
5 teaspoons hot red pepper sauce (such as Tabasco or Crystal)
1 teaspoon freshly squeezed lemon juice, or to taste (optional)

Pat the chicken dry. Place the chicken between 2 sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/ 2 inch. Season each piece on both sides with salt and pepper to taste.

In a large skillet over medium-high heat, heat the oil. Add the chicken and cook, turning as necessary, until cooked through, about 5 minutes per side, depending on the thickness.

Meanwhile, in a small bowl, combine the honey, hot red pepper sauce and, if desired, the lemon juice. Taste and adjust the ingredients accordingly.

Transfer the chicken to a cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve the sauce on the side for dipping.

Servings: 4
Source: Cooking With Three Ingredients by Andrew Schloss