If the chicken fillets are not pre-cut, then place each chicken breast between 2 sheets of plastic wrap and pound chicken to about 1/2 inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
In a small bowl, combine lemon juice, orange juice and soy sauce. Set aside.
Heat a large skillet or cast iron pan over medium heat and add butter and olive oil. Once butter is melted, then add chicken to the pan, and cook for 3-4 minutes on each side. Transfer to a plate.
Add garlic and ginger, cook for about 1 minute until the aroma releases. Stir in honey, then add the citrus and soy sauce mixture. Bring to a boil, then reduce heat and return the chicken breasts back into the skillet. Simmer for 5 minutes until the chicken has heated through and cooked. Finally, check the seasoning and adjust if necessary.
Garnish with parsley. Serve with rice or roasted potatoes.
