Pinch chicken breasts between plastic wrap and season with salt. Heat olive oil in a skillet. Dredge chicken in flour, ensuring it sizzles. Cook for 4 to 5 minutes on each side until golden brown. Remove and set on a wire rack. Cover with foil.
Melt butter in skillet, add pecans, cook for 3 minutes, add garlic, and stir in chicken broth. Add browned bits and scrape bottom for flavor.
Simmer chicken, add honey, salt, pepper, cook 5 minutes, serve with sauce.