Start by cutting your chicken breasts in half horizontally. This creates thin, even cutlets that cook faster and more uniformly. Pat them dry, then season generously with salt, pepper, and garlic powder. Dredge the chicken in flour to coat it evenly on all sides. This will help seal in moisture while creating a golden and crisp-looking surface when fried.

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot and the butter has melted, add the chicken cutlets. Cook them for about 4-5 minutes on each side until golden and cooked through. Remove the chicken and set it aside on a plate.

To the same skillet, add chicken broth, lemon juice, and the zest of half a lemon along with the remaining butter. Stir everything together and bring it to a gentle simmer. The sauce will start to thicken slightly, becoming glossy and fragrant.

Return your chicken cutlets to the pan, spooning the sauce over them. Allow them to simmer for another few minutes to soak up those incredible flavors. Taste and adjust the seasoning with more salt or pepper as needed. Garnish with freshly chopped parsley for a pop of color, and serve with lemon slices if you’d like.