Prepare the Chicken: On a plate or in a shallow dish, mix the plain flour, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then dredge each one in the flour mixture, shaking off any excess. This light coating helps create a lovely golden crust.

Sear the Chicken: Heat the olive oil and 30g of the butter in a large frying pan or skillet over medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if needed. Sear for 4-5 minutes on each side, until beautifully golden brown. The chicken won't be cooked through at this point. Remove it from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining 50g of butter to the pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Deglaze the Pan: Pour in the white wine (or 60ml of chicken stock) to deglaze. Use a wooden spoon to scrape up all the flavourful browned bits from the bottom of the pan. Let the liquid bubble and reduce by about half, which should take 1-2 minutes.

Build the Sauce: Pour in the 120ml of chicken stock and the double cream. Whisk everything together until smooth and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Add the Lemon: Stir in the fresh lemon juice. I find that adding the juice now, rather than earlier, keeps its flavour bright and fresh. Give it a taste and season with a little more salt and pepper if you think it needs it.

Finish Cooking the Chicken: Return the seared chicken breasts (and any juices that have collected on the plate) to the pan. Spoon some of the sauce over the chicken. Reduce the heat to low, cover the pan, and let it simmer gently for 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C. You can find more detailed guidance on chicken safety from the Food Standards Agency.

Garnish and Serve: Turn off the heat. Stir the lemon zest and chopped fresh parsley into the sauce. Serve the chicken immediately, with plenty of that incredible sauce spooned over the top.