Slice 2-3 chicken breasts lengthwise to make two thin slices each.
Rub with:
1 clove finely grated garlic or garlic paste
Coat lightly with:
flour mixed with salt and pepper
Heat in a frying pan:
1 T olive oil
1 T butter
When hot, turn flame to medium low. Shake off excess flour and lay chicken in the pan. Cook for 3 minutes on one side, turn over and cook for 3 minutes on the other side. Put a meat thermometer into the thickest part of the chicken. It is cooked at 165 degrees Fahrenheit (74 degrees Celsius). If you don't have a thermometer, cut the thickest breast and make sure it is white (cooked) all the way through.
Put the chicken on a plate, and pour on one of the following sauces:
Sauce 1
¼ C lemon juice
2-3 T honey, to taste
Sauce 2
¼ C lemon juice
2 T water
¼ C honey
A pinch of salt
1 T cornstarch - mixed with 3 T water until smooth
Heat lemon juice, water, honey, and salt. When very hot, add cornstarch mixed with water. Keep stirring until slightly thickened.