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Heat 1 tablespoon olive oil and 1 tablespoon butter in large pan over medium to medium-high heat.
Slice chicken breast in half lengthwise, creating 4 thinner pieces of chicken.
Season chicken on all sides with salt and pepper. Dredge on all sides with flour.
Add chicken to the pan and cook on each side for 4-5 minutes or until a golden brown crust forms on the outside and the chicken is nearly cooked through. Set chicken aside.
Melt the remaining tablespoon of butter in the pan. Reduce heat to medium-low. Once butter foams, add 6 cloves of thinly sliced garlic. Cook, stirring constantly for about 30-60 seconds or until fragrant. Do not let the garlic brown.
Add ¼ cup soy sauce and 1 tablespoon seasoned rice vinegar to deglaze the pan, scraping the yummy bits off the bottom. Add ⅓ cup honey along with a couple pinches of pepper and a small pinch of salt.
Gently simmer the sauce over medium-low heat for about 4-5 minutes until the sauce thickens slightly – enough to coat the back of a spoon. Add chicken and any juices from the chicken and cook for another minute or so until warmed through.
Garnish with sliced green onion and enjoy!
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