Cut each large chicken breast in half lengthwise to make 4 thinner cutlets. Pat the cutlets dry with paper towels.

Season both sides of each cutlet with pepper to taste and 1/2 teaspoon garlic powder. Dredge each cutlet lightly in flour, shaking off any excess.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil and heat until the butter melts and the pan is hot but not smoking.

Add the floured chicken cutlets to the skillet (do not overcrowd). Cook 4–5 minutes per side, until each side is golden brown. Transfer the cooked cutlets to a plate and keep any juices on the plate.

Before adding the chicken broth to the pan, measure out and set aside 1 tablespoon of the 1/2 cup chicken broth for the cornstarch slurry.

With the pan off the heat or over low heat, add the remaining chicken broth (about 7 tablespoons), 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 4 cloves minced garlic, and the remaining 1 tablespoon butter to the skillet. Return the pan to medium heat and bring the sauce to a gentle simmer, scraping up browned bits from the bottom of the pan. Let it simmer about 1 minute.

In a small bowl, whisk the reserved 1 tablespoon chicken broth with 1/2 teaspoon cornstarch until smooth. Slowly whisk this slurry into the simmering sauce. Cook 30–60 seconds, stirring, until the sauce thickens slightly.

Return the chicken to the pan along with any juices from the plate. Spoon sauce over the cutlets and continue to cook 3–5 minutes, or until the chicken is cooked through (165°F internal temperature) and the sauce has reduced to your liking. Reduce the heat if the sauce is bubbling too vigorously.

Remove from heat and serve immediately, spooning extra sauce over the chicken.