Prepare the Chicken: If your chicken breasts are very thick, slice them in half horizontally to create thinner cutlets. This helps them cook faster and more evenly. Pat the chicken dry with a paper towel – this is essential for getting a good sear.

Dredge the Chicken: On a large plate or in a shallow dish, mix together the 50g of plain flour, 1 tsp of salt, and ½ tsp of black pepper. Press each piece of chicken into the flour mixture, coating it on all sides. Shake off any excess flour.

Sear the Chicken: Heat the 2 tbsp of olive oil and 40g of the butter in a large frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the floured chicken in the pan. Don't overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should be 74°C. Transfer the cooked chicken to a plate and set aside.

Start the Sauce: Reduce the heat to medium. Add the remaining 40g of butter to the pan. Once melted, add the 4 minced garlic cloves and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.

Deglaze the Pan: Pour in the 250ml of chicken stock and 80ml of lemon juice. As it starts to simmer, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This technique, known as deglazing, is where so much of the sauce's flavour comes from.

Simmer and Thicken: Bring the sauce to a lively simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly. The flour from the chicken will help it achieve a lovely, coating consistency. I find that this is the perfect moment to taste and adjust seasoning if needed.

Finish the Dish: Return the cooked chicken and any accumulated juices from the plate back into the pan. Stir in the lemon zest and most of the chopped parsley. Spoon the sauce over the chicken and let it warm through for another minute.

Serve Immediately: Serve the lemon butter chicken straight from the pan, garnished with the remaining fresh parsley and a few fresh lemon slices.