Slice chicken breasts horizontally. Using a mallet, pound to even thickness about 1-inch (2.5 cm) thick

Season on both sides with salt and black pepper.

Place all-purpose flour in a shallow dish. Coat the chicken in the flour, shaking off excess. 

In a small mixing bowel, combine 1 teaspoon all-purpose flour and water. Mix until flour is dissolved completely. Set aside.

Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add  seasoned chicken breasts and cook for 4 minutes, turning once, until golden brown. Remove cooked chicken breasts from the skillet and transfer to a plate. Keep warm.

Add garlic to the skillet and cook, stirring, for 20 seconds, or until golden. Pour in chicken stock, then reduce heat to low, and bring to simmer. Using a spatula, scrape the brown bits from the bottom of the pan into the liquid.

Stir in honey, lemon juice, soy sauce and flour mixture into the skillet. Mix well and bring to simmer for further 2 to 3 minutes, or until thickened into a syrup. Season with salt and pepper to taste.

To serve, pour lemon-honey sauce over the chicken and garnish with parsley and lemon slices if using.