Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and sauté until fragrant, about a minute.
Add the wine to the pan and deglaze it.
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduced by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper.
Return chicken to pan and toss to coat, then sprinkle with fresh parsley.
Serve over zucchini noodles or cauliflower rice.