Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
Sprinkle with fresh parsley and serve with rice or pasta.
Can I make it ahead?This dish taste best cooked and served immediately, but you can make it ahead too if you prefer. Make the whole dish, then cool, cover and refrigerate for up to a day. Reheat in a pan over a medium heat for 10-12 minutes. Place a lid on the pan to keep the heat in during reheating. It's a good idea to add a good splash (¼ cup or so) of hot chicken stock to help loosen up the sauce again.The chicken also tastes great cold for lunch the next day as part of a salad or wrap.Ingredient swaps
Swap out the chicken breast for well-trimmed boneless chicken thighs.
Add some heat with a tablespoon of sweet chilli sauce or a teaspoon of sriracha to the sauce.
Add some quick-cook vegetables to the pan - such as mange tout, baby corn or asparagus.
Nutritional information is per serving NOT including the serving suggestion of rice or pasta.