Slice two rings in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
Horizontally slice the chicken breasts right through the centre to create 4 even-sized breasts.
In a large shallow dish, combine flour, salt, black pepper and garlic powder. Take one of the chicken breasts and thoroughly coat it in the flour, then give it a shake then place to one side. Repeat with the remaining breasts.
Heat 1 tbsp butter and oil in a large pan over medium-high heat. Add the chicken and fry both sides for a few minutes, or until golden on the outside and just about cooked through the centre. Remove from the pan and place to one side. Turn off the heat.
Once the leftover oil stops sizzling, stir in the chicken stock, lemon juice and honey. Turn the heat to medium and bring to a gentle simmer for 1-2 minutes, until you notice it just about starting to thicken. Stir in any resting juices from the chicken then swiftly whisk in the cold butter. Once the sauce turns cloudy/glossy, turn the heat to low and check for seasoning.
Add in the chicken and place a lemon wedge on top of each breast. Baste in the sauce (the excess flour from the chicken will thicken up the sauce a little more) then serve with fresh parsley and a pinch of black pepper.