In a shallow bowl combine the flour, salt and pepper. Dredge the chicken in the flour, turning it to coat both sides well. Shake off any excess flour.
Spray a large skillet with nonstick cooking spray, or grab a large nonstick skillet. Melt 1 tablespoon butter over medium high heat, then saute about half the chicken cutlets, making sure they are in a single layer, for about 2 minutes on each side until the chicken is just barely cooked through. Transfer the chicken to a plate, and repeat with the remaining butter and chicken. Add the second batch of chicken to the plate.
Return the pan to medium heat and add the garlic, stirring for 1 minute until it is golden. Add the vinegar, soy sauce, hoisin sauce and the honey and stir until it is combined and bubbly, and you’ve released any little browned chicken bits stuck to the bottom of the pan. Return the chicken to the pan and turn it in the sauce until it is well coated and heated through. Transfer to a serving dish and sprinkle over the scallions. Serve hot with the rice.
Notes
Give that pan a nice long spray with nonstick cooking spray before you melt the butter. Better still, pull out the nonstick pan, if you have one. The wonderful glaze gets beautifully caramelized and looks and tastes great, but there may be a little pan scrubbing involved afterwards.