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Slice chicken in half lengthwise, creating thinner pieces of chicken.
Heat 1 tablespoon olive oil in a large saute pan over medium heat.
Combine 2 tablespoons of flour, 1 tablespoon of Italian seasoning, and a couple large pinches of salt and pepper in a shallow bowl. Dredge chicken in the flour seasoning mixture until each piece is well coated on all sides.
Add chicken to the pan and cook on each side for 3-5 minutes or until the chicken is good through and a dark golden brown crust forms on the outside. Set aside.
Add butter to the pan and reduce heat to medium-low. Add the garlic along with a couple pinches of salt and pepper. Cook, stirring constantly, for about 30 seconds. Add the remaining tablespoon of flour to the pan and cook, stirring constantly for 30-60 seconds.
Stir in balsamic vinegar, chicken broth, honey, mustard, and a couple large pinches of salt and pepper.
Bring to a gentle simmer over medium heat. Reduce heat to medium-low and gently simmer for a few minutes until the sauce thickens.
Nestle cooked chicken breast into the pan sauce and heat for a couple minutes until it’s warmed through.
Garnish with fresh basil, serve with potato wedges, and enjoy!