Place each piece of chicken breasts between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin.
Season chicken breasts with salt and pepper. Then dredge each in flour, coating each side.
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 pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate and cover with foil.
Add garlic and sauté for about 1 minute, then add chicken broth, lemon juice, infused honey garlic (or honey) and butter. Bring to a boil and scrap the bottom of the pan, then reduce to heat, stir in oregano and basil. Finally, check the flavour, and season with a little bit of salt and pepper. Return the chicken pieces and simmer for about 5 minutes. .
Coat chicken with the sauce while it's simmering, for about 2 minutes. You will notice the sauce starts to thicken.
Serve chicken breasts with sauce, risotto and asparagus. Garnish with fresh parsley.
