Slice the chicken breasts lengthwise into large pieces. Sprinkle garlic and pepper seasoning and lemon pepper over the chicken, then lightly coat with flour.

Lightly dust the chicken with flour. Heat butter in a skillet over medium heat and pan-fry the chicken breasts until golden on both sides.

Remove the chicken once golden. In the same skillet, sauté shallots in a little oil until fragrant, then add the chicken broth, lemon juice, and whole cloves. Bring to a boil. Add oyster sauce and sugar to taste. Return the chicken to the skillet and turn to coat both sides in the sauce. When ready, add a few thin lemon slices and chopped cilantro.

Serve hot with steamed rice and spoon some sauce over the chicken.