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Ingredients

• 4 (4-6 ounce) boneless, skinless chicken breasts
• 1/4 cup lite (low sodium) soy sauce
• 3 tablespoons honey
• 1 1/2 tablespoon olive oil
• 1/2 teaspoon pepper
• 1/4 cup sliced scallions
• 1 1/2 cups vegetable or chicken broth, divided
• 1 1/2 tablespoons cornstarch

Directions

1. Flatten the chicken breasts with the bottom of a pan or cup. Pepper chicken breasts on both sides. In a pan over medium heat, brown chicken breasts in olive oil on both sides, for about 3 minutes per side.
2. Whisk together honey, soy sauce, and 1 cup of the broth and olive oil in a bowl. Add to the pot with the chicken and cook for 12 to 15 minutes, until cooked through.
3. Whisk the cornstarch in the remaining 1/2 cup of broth to form a slurry. Stir the slurry into the skillet. Turn the heat up higher to allow the sauce to boil for about 2 to 3 minutes. Once sauce has thickened, top dish with scallions and serve.

Nutrition Information:

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