Make four cutlets about 1/2 inch thick and pat dry. Season with 1/2 teaspoon salt and pepper. Spread flour on a plate, lightly coat the chicken and shake off excess. Discard any flour that has contacted raw chicken.

Heat oil and 1 tablespoon butter in a wide skillet over medium-high heat. Cook cutlets 4–6 minutes per side, in batches if necessary, until golden and 165°F (74°C) in the thickest part. Transfer to a clean plate and rest 5 minutes.

Lower heat to medium-low. Add garlic to the pan and stir for 20–30 seconds; do not let it brown deeply. Add broth and scrape up the fond. Simmer 3–4 minutes, until reduced by about one-third.

Add lemon juice and zest and simmer 1 minute. Turn off the heat and swirl in remaining 2 tablespoons cold butter. Taste, adding remaining salt only if needed and optional honey only if the lemon is especially sharp.

Return chicken and resting juices to the warm sauce. Turn to coat without boiling the butter sauce hard. Add parsley and serve one cutlet per person with sauce spooned over the top. Rice, pasta or bread served alongside is not included in the nutrition estimate.