Start by seasoning the chicken breasts with salt, black pepper, paprika, and dried oregano. Rub the spices into the chicken to ensure they are well-coated.

In a shallow dish, mix 4 tablespoons of flour and 1 tablespoon of corn starch. Dredge each chicken breast in the flour mixture, ensuring each piece is fully coated.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 75°C (165°F).

Remove the chicken from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm.

In the same skillet, add the 50 g of butter and let it melt over medium heat.

Add the minced garlic and sauté for about 1 minute, or until fragrant.

Stir in 2 tablespoons of soy sauce and 1 teaspoon of honey. Let the sauce simmer for about 2 minutes, allowing the flavors to blend.

Add the sliced sweet peppers to the skillet and cook for 4-5 minutes, or until they start to soften. Stir them occasionally to prevent sticking.

Return the cooked chicken breasts to the skillet, spooning the garlic butter sauce and peppers over the top. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.

Sprinkle freshly chopped parsley over the dish for a bright, fresh garnish.

Serve the Garlic Butter Chicken with Sweet Peppers hot, with your choice of sides like rice, mashed potatoes, or a green salad.