2 tablespoons olive oil
2 tablespoons unsalted butter
4 small skinless, boneless chicken breast halves (about 1 pound total), pounded 3/4-inch thick
3 tablespoons flour
3/4 cup chicken broth, preferably reduced sodium
2/3 cup honey
1 1/2 teaspoons grated lime zest
1/4 teaspoon salt
Pinch of cayenne pepper
1/4 cup fresh lime juice
In a large skillet, warm the oil with the butter over medium-high heat until the butter has melted.
Working quickly, dredge each chicken breast in flour, gently shake off the excess, and add to the skillet. Cook until browned all over, about 3 minutes per side.
Add the broth and bring to a boil.
Reduce the heat to low, cover and simmer until the chicken is cooked through, 3 to 5 minutes.
Transfer the chicken to a warmed serving platter and cover loosely with foil to keep warm.
Stir the honey, lime zest, salt, and cayenne into the skillet.
Increase the heat to high, bring the mixture to a rapid boil and cook until it is reduced and slightly thickened, about 5 minutes.
Remove the pan from the heat and stir in lime juice.
Spoon the honey lime sauce on top of the chicken and serve hot