Mix the honey, mustard, pressed garlic, cracked black pepper and lemon juice and zest in a small bowl. Cut the chicken breasts in half lengthwise or if using small chicken breasts keep them whole. Pour the marinade over the chicken breasts and let them marinate in the refrigerator for 30 minutes.
For the Lemon Pepper Chicken
Take the chicken breasts out of the marinade and scrape the marinade off as much as possible, save the marinade. In a large and deep pan brown chicken breasts seasoned with salt in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
Add chopped shallots, garlic and sauté for 5 minutes over low heat. Add the flour to the pan and combine it with the oil that was left in the pan from browning chicken. Add the marinade and white wine and scrape the bottom of the pan with a spatula to release the brown bits, cook it on high until the sauce thickens, which should take about 2 minutes, reduce the heat to medium.
Add the chicken stock, chicken breasts and olives and simmer for 20 minutes. Sprinkle with chopped parsley before serving.
Using cracked pepper over ground pepper will help to reduce the spice level.