Blanc de poulet au miel et à l’ail

Ingrédients

• 2 chicken breasts
• 1/2 cup flour
• 1 tablespoon ginger
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1 egg
• 2 tablespoons water
• 1/2 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic

Préparation

1. 1

   Add flour and spices in a shallow beat and mix well. Set aside

2. 2

   Add egg and water in a separate shallow dish and beat well.

3. 3

   Heat oil in a frying pan.

4. 4

   Dredge chicken into egg wash and then flour, coating both sides. Place in pan to cook.

5. 5

   (Remember: Be careful not to use flour and then dump back into a bag. You don't want raw chicken yuck on the big bag of flour.)

6. 6

   Heat on medium heat until brown and cooked through, about five minutes on each side.

7. 7

   While the chicken is cooking, add honey, soy sauce and garlic to a small sauce pan and heat on medium low, stirring frequently until heated through.

8. 8

   Reduce heat to simmer to keep warm. Serve over chicken.