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Before coating, season the chicken breasts with salt and pepper. Coat each piece in flour, making sure to shake off any excess. A beautiful golden crust and easier thickening of the sauce are both achieved at this stage.
To brown the chicken, melt the butter in a large skillet over medium-high heat. Cook the chicken breasts in the skillet until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the minced garlic to the same skillet and sauté. Once aromatic but not browned, sauté for about 1 minute. This creates the flavor base for the glaze.
Make the topping: Top the skillet with ground black pepper, soy sauce, vinegar, and honey, and stir to combine. Simmer for a few more minutes to thicken the mixture a bit.
To glaze the chicken: Return the chicken to the skillet and coat each piece with the honey-garlic glaze. Make sure the chicken is well coated and the glaze is caramelized by cooking for another 2-3 minutes.
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