Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and gently pound them to an even thickness of about 2cm. This is a crucial step for even cooking. In a shallow dish, mix together the plain flour, salt, and 1 ½ tsp of black pepper. Pat the chicken breasts dry with a paper towel, then dredge each one in the flour mixture, shaking off any excess.

Sear the Chicken: Heat the olive oil and 30g of the butter in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once the butter is melted and foaming, carefully place the floured chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary.

Cook Until Golden: Sear the chicken for 5-6 minutes on each side, until it's deeply golden brown and cooked through. The internal temperature should reach 75°C. Once cooked, remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the same pan and cook for about 30-60 seconds until fragrant. Be very careful not to let it burn, as this will make the sauce bitter.

Deglaze the Pan: Pour in the chicken stock and fresh lemon juice. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan – this is where so much flavour is hiding!

Simmer and Reduce: Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, allowing it to reduce and thicken slightly.

Finish the Sauce: Remove the pan from the heat. Whisk in the remaining 30g of butter, the lemon zest, and the chopped fresh parsley. I find that adding this knob of cold butter off the heat gives the sauce a lovely glossy finish and a creamier texture. Season with a little more salt and pepper to your taste.

Combine and Serve: Return the cooked chicken breasts to the pan, turning them over to coat them in the glorious sauce. Let them rest in the warm sauce for a couple of minutes before serving. Spoon extra sauce over the chicken when you plate it up.