Add the dry thyme to the flour and mix together well.

Pound the chicken breasts between two pieces of plastic wrap to about half their original thickness, or using a sharp knife, lay them flat on a cutting board and carefully cut them in half horizontally to create two thin chicken fillets.

Dredge the chicken pieces in the flour and thyme mixture. I like to press it on very firmly to get good contact.

Heat the olive oil and butter over medium heat in cast iron skillet or non stick pan.

When the pan is fully heated add the chicken pieces and cook for about 2 minutes per side or until lightly browned. You don't need a lot of color on the chicken at this point.

It is better to cook the chicken in two batches so as not to crowd the pan and risk drying out the chicken. Just hold the first batch in a warm oven while you cook the second.

Remove the chicken from the pan and quickly add the minced garlic.

Cook for only a minute before adding the chicken stock, lemon zest and juice,honey, pinch of salt and pepper and capers.

Stir in well before returning the chicken to the pan to coat it in the sauce and cook for just a couple of minutes more until the chicken is heated through.

Taste the sauce to see if it needs a final seasoning.

Serve immediately with a sprinkle of Italian parsley on top.