Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil.

Add the chicken to the pan.

Cook the chicken until both sides are brown and the chicken is cooked through. It is about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.

Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the pan. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan.

Slice the chicken on a bias, and spoon the pan sauce over the top. I served mine with some orzo tossed with homemade pesto sauce and Parmesan cheese.