01 -
Rub the chicken pieces with salt, black pepper chunks, and paprika on both sides.
02 -
Put 2 tablespoons butter in a big pan over medium fire. Cook chicken till it turns golden on each side and isn't pink inside, roughly 5-6 minutes each side. Take out and put aside.
03 -
Drop the other 2 tablespoons butter into the same pan. Toss in chopped garlic and stir for a minute till it smells good but stays light colored.
04 -
Add the chicken stock and stir honey in. Scrape the tasty brown bits off the bottom with your wooden spoon to make the sauce even better.
05 -
Put chicken back in the pan and drizzle sauce on top of each piece. Let it bubble without a lid for 5-7 minutes until sauce gets a bit thicker and sticks to the chicken.
06 -
If you're using cheese, throw it on top of the chicken and cover the pan for a moment so it melts.
07 -
Sprinkle dried parsley and add browned onions if you want before you dish it up.