Sprinkle the chicken breasts with salt and pepper and coat with flour. Heat the olive oil in a heavy frypan and cook the chicken 4 minutes on each side. Set aside.
To the frypan add the shallots, honey and allspice. Simmer until shallots are wilted, about 2 minutes. Add chicken stock and lemon juice and bring to a boil. Add cream and boil until thickened, about 1 minute.
Add balsamic and check for salt and pepper. Spoon the sauce over the chicken and serve!