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PAN SEARED CHICKEN with SHERRY PAN SAUCE
4 flattened chicken breast steaks
1/4 cup flour
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon FRESH chopped parsley
1/4 cup cream sherry
1 tablespoon champagne vinegar
2 tablespoons QUALITY honey

• Heat avocado oil and butter in large skillet over medium heat.
• Generously season chicken with FRESH ground sea salt and black pepper.
• Dredge through flour, shaking off excess.
• Sear chicken 2-3 minutes per side until cooked through.
• Remove chicken from pan and keep warm.
• Add cream sherry, vinegar and parsley to pan.
• Cook stirring constantly and scraping bits from bottom until thoroughly combined and slightly thickened.
• Turn off heat and stir in remaining butter and honey.
• Serve immediately.