1) Sauté garlic in a large non-stick skillet using 1 or 2 teaspoons olive oil until tender but before browned. Add sautéed garlic to bowl with hot water, chicken broth base, fresh lemon juice and honey or maple syrup and mix.
2) Begin with chicken tenders or place chicken between saran wrap and pound with meat mallet until about 1/4 inch thick. Dredge chicken in flour seasoned with salt and pepper. Using the same skillet you used to sauté garlic, brown chicken on each side using remaining oil (divided to brown each side). Pour lemon garlic mixture over chicken, cover and cook over medium-low heat until chicken is tender and cooked through, about 3 - 6 minutes. Check chicken often so that the chicken does not overcook. 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 it needs it (it usually only needs a bit more time to cook if you have doubled the sauce recipe). Pour excess sauce and capers (optional) over chicken and serve with roasted broccoli over rice or quinoa. Enjoy!