Heat butter and olive oil in medium skillet over medium-high heat. In shallow bowl, mix flour, salt and pepper. Coat the chicken in the flour, shaking off excess. (Save 1 tablespoon flour)
Add chicken to skillet and cook for 3 minutes per side, or until golden brown. Remove from skillet and set aside. Add garlic and cook for 30 seconds. Deglaze the pan with chicken stock, scraping up brown bits. Bring to simmer and let it reduce by half.
In small bowl or liquid measuring cup, add honey, lemon juice, soy sauce, 1 tablespoon leftover flour and 2 tablespoon water. Whisk until combined.
Add honey/lemon mixture to skillet. Bring to simmer. Add chicken back to skillet and cook for 2-3 minutes, or until sauce has thickened. Pour sauce over chicken to make sure it's coated. Serve immediately. Can top with some fresh lemon slices and parsley if desired.
Use chicken tenderloins so the chicken is thin enough to cook quickly.
Use quality local honey as it is healthier for you and tastes better.
Mix the honey, lemon juice and soy sauce with 1 tablespoon flour so it will help thicken the sauce as it cooks.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
If you really like lemon, add zest from half a lemon to the sauce.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.