Pound out the chicken breasts between two sheets of wax paper until about 1cm thick (use a meat mallet or a rolling pin for this).
Place the flour, seasoning and salt in a bowl and toss the chicken breasts to evenly coat.
Heat the oil in a frypan until hot. Add the chicken and cook until browned on both sides, about 3 minutes a side. Add the stock, wine, olives, lemon juice and honey and bring to a simmer. Simmer five minutes and serve.