Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle the chicken with the pepper and garlic powder, and then coat it in flour.
Add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. Once the pan's hot, add the chicken. Cook it for 4-5 minutes/side until golden.
Take the chicken out of the skillet and set it aside.
Take the pan off the heat and add the chicken broth, soy sauce, honey, garlic, and remaining butter. Return it to the heat and let the sauce bubble for about a minute or so.
Add the chicken back to the pan and continue cooking until the sauce has reduced a bit and the chicken is fully cooked though (about 5 minutes). The sauce is not meant to be thick. If you want more of a glaze, you can add a cornstarch slurry if you wish. Serve immediately.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.