Step 1

Preheat the oven to 350° F.

Step 2

Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound the chicken breasts to an even thickness. Remove chicken from the bag.

Step 3

Pat the chicken breasts dry and season both sides with salt and pepper.

Step 4

Heat the olive oil and butter in a large non-reactive oven-safe skillet (such as stainless steel or enameled cast iron) over medium heat.

Step 5

Place the flour in a bowl or shallow baking dish. Coat each piece of chicken in the flour, gently shaking off any excess flour.

Step 6

Add the chicken breasts to the hot skillet and brown on both sides, about 3-4 minutes per side.

Step 7

Remove the chicken to a clean plate (it will not be fully cooked yet).

Step 8

Add the minced garlic and white wine (or chicken broth) to the skillet. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pan. Remove the pan from the heat. Stir in the lemon zest and lemon juice.

Step 9

Return the chicken and any juices from the plate to the skillet. Spoon some of the sauce from the skillet over the chicken. Arrange the lemon slices around/on the chicken in the skillet.

Step 10

Place the skillet in the preheated oven. Bake chicken for 10-20 minutes, until chicken is cooked through. The center of the chicken should register 165° F on an instant read thermometer.

Step 11

Serve lemon chicken garnished with chopped fresh parsley.