Cut the chicken fillets horizontally into thin slices. Season both sides with salt and pepper. Place the flour in a shallow dish. Dredge the chicken pieces in the flour.

Heat 1 tablespoon butter and olive oil in a large skillet set over medium-low until the butter has melted. Cook the chicken in batches, add 1/2 of the chicken pieces and cook until golden brown and cooked through, about 2-3 minutes per side. Transfer to a clean plate and set aside.

Add 1 tablespoon butter and finish cooking the 2nd batch of the chicken. Remove from skillet.

Add 1 tablespoon butter, then add garlic and sauté until soft and fragrant, about 1 minute. Stir in the soy sauce, honey and lemon juice. Add chicken broth and the remaining butter. Simmer until reduced by half, about 4 minutes. Reduce heat to low, season with salt, pepper and chili flakes. Add chopped parsley.

Return chicken to skillet, turn to coat both sides of chicken with sauce. Simmer for 1 minute or until chicken is heated through.

Serve immediately with rice or fried noodles, alongside your favorite salad. Enjoy!