1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 skinless, boneless chekn breast halves
1 tbs vegetable oil
1 tbs butter
1/2 tsp honey
Combine the flour, salt, pepper and garlic powder in a shallow dish and set aside.
Place the chicen breasts, one at a time, between 2 sheets of wax paper orplastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are and even 1/2 inch thick. Peel off the paper and cut the breasts in half lenghtwise.
Heat the oil in an extra-deep 12 inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 mintues.
While the chicken cooks, cut the lemon in hlaf. Cut one half into thin slices, and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that may fall in) and set aside.
Turn the chiken and saute until lightly browned and cooked through, another 2 mintues. Remove the chicken to a platter.
Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove from the heat and stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices nad serve.