3 tbsp butter separated
1 lb chicken thighs boneless and skinless, cut into bite size pieces
Salt and pepper
2.5 tbsp honey
1 large garlic clove minced
1.5 tbsp cider vinegar
Garnish (optional):
Finely chopped parsley
Heat oil and 1 tbsp butter in a large non stick skillet over high heat. When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white. Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and carmelized. Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!