A simple skillet chicken dish with a sweet and spicy honey butter sauce.
Preheat skillet over medium-low to medium heat.
Slice chicken breasts in half to make cutlets or 4 thinner pieces of chicken. See above for a link to instructions.
Pat chicken dry with paper towels or a kitchen towel. Season liberally with half of the seasoning mixture.
Add 2 tbsp of butter to skillet and place chicken season side down in skillet. Season second side with remaining seasoning.
Cook for several minutes. When chicken develops a nice golden color, flip to brown other side.
When chicken is brown on both sides and has reached 165 degrees, remove chicken and allow to rest on a plate.
Whisk in 2 more tbsp of butter, 2 tbsp of honey, and 2 tbsp of water to pan drippings, scraping up any bits that have accumulated in the pan. Sauce should thicken very quickly.
Return chicken to sauce and toss to coat. Serve immediately.
I don't find the sauce super spicy, but if you are worried about heat, start with a smaller amount of cayenne on the chicken and add more to the sauce if you want it spicier. If you love spice, consider adding cayenne not only to the chicken but also more to the sauce to give it more kick.