Instructions

• Preheat the oven to 350°F (175°C).
• If your chicken breasts are not already even, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until they are an even thickness. (The recipe calls for 4 boneless, skinless chicken breasts sliced in half lengthwise.)
• Season both sides of each chicken piece with kosher salt and freshly cracked black pepper.
• Place the 3/4 cup all-purpose flour in a shallow dish. Dredge each chicken piece in the flour, coating completely, and shake off any excess.
• Heat a large skillet over medium heat. Add 2 to 3 tablespoons extra-virgin olive oil to the pan.
• Working in batches so the pan is not crowded, add chicken pieces to the skillet and cook 3 to 4 minutes without moving them, until the undersides are golden. Flip and cook 3 more minutes. Transfer cooked chicken to a baking dish. Add more of the olive oil to the pan between batches if needed and repeat until all chicken is cooked and in the baking dish.
• Reduce the heat under the skillet to medium-low. Add the 4 tablespoons unsalted butter to the skillet and let it melt.
• Add the 2 minced garlic cloves to the melted butter and cook about 30 seconds, until fragrant but not browned.
• Add the thinly sliced 1 lemon and the 1/4 cup freshly squeezed lemon juice to the skillet. Cook 2 to 3 minutes, flipping the lemon slices occasionally, until the sauce is slightly reduced. Season the sauce with kosher salt and freshly cracked black pepper to taste.
• Pour the lemon-butter mixture, including the lemon slices, over the chicken in the baking dish, arranging the slices over the pieces.
• Bake the chicken in the preheated oven for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
• Remove the dish from the oven, sprinkle chopped fresh parsley over the chicken, and serve immediately.