1. Cut fillets in half, pat dry, season with salt, pepper, and crushed garlic.
2. Heat olive oil in pan. Dredge fillets in flour, fry until golden on both sides.
3. Add butter, remaining garlic, vinegar, soy sauce, and honey. Cook over low heat, turning frequently, until sauce is thick and glossy and chicken is cooked through.
Cook rice to serve. Place rice on plate, lay fillet on top, spoon over sauce, garnish with parsley.
Ingredients
White Wine Pairing
German "Kabinett" Riesling