Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Pat them completely dry with a paper towel.

Season the Flour: In a shallow bowl or on a plate, whisk together the plain flour, sea salt, and 1 ½ teaspoons of the freshly cracked black pepper.

Dredge the Chicken: Press each chicken breast firmly into the flour mixture, ensuring it's coated evenly on all sides. Shake off any excess flour.

Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan, ensuring not to overcrowd it (cook in two batches if necessary). Cook for 5-6 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for about 30-60 seconds until fragrant, stirring constantly to prevent it from burning.

Deglaze and Simmer: Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer.

Combine and Finish Cooking: Return the chicken breasts to the pan. Add the lemon zest and the remaining ½ teaspoon of black pepper. Let it simmer gently for 5-7 minutes, or until the sauce has thickened slightly and the chicken is fully cooked. A meat thermometer should read 74°C. What works best for me is spooning the sauce over the chicken as it simmers.

Add Richness and Serve: Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the fresh parsley until the butter has melted and the sauce is glossy. Serve the chicken immediately, with plenty of extra sauce spooned over the top.