1) Sauté garlic in a large non-stick skillet using 1 or 2 teaspoons olive oil, until tender but before browned. Do not rinse the pan. Add sautéed garlic to bowl with hot water, chicken broth base, fresh lemon juice, and honey or maple syrup and mix.
2) If using breasts rather than tenders, place between saran wrap and pound with meat mallet until about 1/4 inch thick. Dredge chicken in a mixture of flour, salt, and pepper. Using the same skillet you used to sauté the garlic, brown the chicken on each side using remaining oil (divided for each side). Pour lemon garlic mixture over chicken in pan, cover and cook over medium-low heat until chicken is tender and cooked through, about 3 - 6 minutes. Check chicken often to avoid overcooking. Just when chicken is cooked through and still tender, place in a covered serving dish to keep warm. Continue to cook the sauce a little more on low to thicken if necessary (more likely to be necessary when doubling recipe). Pour excess sauce and capers (optional) over chicken and serve with roasted broccoli over rice or quinoa. Enjoy!