Step 1

Juice 1 large lemon until you have 1/4 cup. Pick the leaves from 5 to 6 fresh parsley sprigs until you have 2 tablespoons and coarsely chop.

Step 2

Starting at the thickest end and holding your knife parallel to the cutting board, cut 2 boneless, skinless chicken breasts in half (also known as butterflying). Working with 1 piece of chicken at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.

Step 3

Season the chicken all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Place 1/4 cup all-purpose flour in a pie plate or large, deep plate. Dredge 1 piece of chicken in the flour until evenly coated, then pat to remove any excess flour. Place on a large plate or cutting board and repeat with the remaining chicken, placing them in a single layer.

Step 4

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 pieces of the chicken in a single layer and cook until cooked through, golden brown, and slightly crispy, 2 to 3 minutes per side. Transfer to a large plate or serving platter and tent with aluminum foil to keep warm. If the pan is dry, add the remaining 1 tablespoon olive oil to the skillet and repeat cooking the remaining chicken.

Step 5

Add 1/2 cup dry white wine to the pan and cook until reduced by half, about 1 minute. Add the lemon juice, 1/2 cup low-sodium chicken broth, and remaining 1/2 teaspoon kosher salt. Cook until glossy, slightly thickened, and slightly darker in color, about 3 minutes. Add 2 tablespoons unsalted butter and swirl around the pan until melted.

Step 6

Pour the sauce over the chicken and sprinkle with the parsley.