Cut the chicken breasts in half lengthways to give 4 thinner fillets.

In one dish, lightly beat the eggs. In another, add the flour, salt, pepper, and paprika then mix it well.

Dip the chicken fillets in the egg, followed by the seasoned flour.

Pan fry the chicken until it’s golden and crispy on both sides and cooked through.

Add the butter and when it melts chuck in the garlic. Cook for a minute.

Pour in the cider vinegar, soy sauce, and honey. Cook until it turns sticky and coats the chicken. If it gets too dry, add a splash of water.

Sprinkle in the chopped parsley and stir it through.

Serve it with rice and green veggies.