Butterfly your chicken breasts by cutting each one in half lengthwise.
Cover the chicken breasts with plastic wrap and pound each piece to about about 1/4-inch thickness.
Season chicken with salt and pepper then lightly dredge chicken in the flour, shaking off any excess.
Melt 1 Tbsp butter with 1 Tbsp olive oil in a large skillet over medium high heat.
Cook half the chicken for 3-5 minutes per side, sprinkling each side of the chicken with lemon pepper while still in the pan, until golden brown and cooked through.
Transfer the chicken to a plate, and repeat procedure with remaining chicken, 1 Tbsp utter and remaining olive oil.
Add 1/4 cup Lemon juice to skillet and cook for 1 minute, allowing juice to thicken slightly, stirring up browned bits left in the pan from the chicken. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring to allow them to caramelize. Remove the lemons from the pan and set aside.
Add remaining 2 Tbsp of butter, 1/4 cup lemon juice and honey to skillet and stir until the butter melts.
Layer lemon slices on top of chicken and pour sauce over the chicken. Garnish with chopped parsley.