Instructions

• In a shallow dish, combine 1/2 cup flour, 1 tablespoon ginger, 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon pepper, and 1/2 teaspoon thyme; mix well and set aside.
• In a separate shallow dish, beat 1 egg with 2 tablespoons water until combined.
• Pat the 2 chicken breasts dry with paper towels. One at a time, dip each breast into the egg wash, then dredge in the flour–spice mixture, pressing the flour mixture onto both sides to coat. Place coated breasts on a plate. Discard any flour that contacted raw chicken—do not return it to the flour container or bag.
• Heat a nonstick skillet over medium heat until hot. (Do not add ingredients not listed.)
• Place the coated chicken breasts in the skillet and cook until golden brown and cooked through, about 5 minutes per side depending on thickness. Cook until juices run clear and the chicken is no longer pink in the center.
• While the chicken is cooking, combine 1/2 cup honey, 2 tablespoons soy sauce, and 1 tablespoon minced garlic in a small saucepan. Heat over medium-low, stirring frequently, until the sauce is warmed through and slightly thickened.
• Reduce the sauce heat to low to keep warm. When the chicken is done, transfer to plates and spoon the warm honey-soy garlic sauce over the chicken.
• Serve immediately.