Honey-Lemon Glazed Chicken Escalopes

1.Pat the chicken escalopes dry with paper towels. Season both sides with salt and black pepper.

2.In a small bowl, whisk together the honey, lemon juice, soy sauce, minced garlic, and grated ginger (if using) until well combined. Set aside.

3.Heat the olive oil in a large non-stick skillet or grill pan over medium-high heat. Once hot, add the chicken escalopes in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.

4.Cook the chicken for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 74°C.

5.Once the chicken is cooked, reduce the heat to medium-low. Pour the honey-lemon glaze over the chicken in the pan. Bring the glaze to a gentle simmer.

6.Spoon the glaze over the chicken, turning the escalopes occasionally, for 1-2 minutes, until the glaze thickens slightly and coats the chicken beautifully.

7.Remove the chicken from the pan and transfer to a serving platter. Drizzle any remaining glaze from the pan over the chicken.

8.Garnish with fresh chopped parsley or cilantro, if desired, and serve immediately.