Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.

Sprinkle each side generously with salt and pepper.

Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.

Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.

Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.

Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.

To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using. Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the sauce.