Use a sharp knife to carefully filled the chicken breasts into two thinner pieces (or use thin-cut chicken breasts).

Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until fully covered.

Heat the cooking oil in large skillet over medium heat. When the skillet and oil are very hot, add the chicken and cook each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and keep warm.

Add the butter and minced garlic to the skillet and sauté for about one minute.

Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add lemon juice and allow the sauce to simmer in the skillet 3-5 minutes, or until it has reduced slightly.

Finally, return the chicken to the skillet and spoon the sauce over the top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.