1-Bring 2 boneless, skinless chicken breasts (9 oz/250 g each) to room temperature for about 15-20 minutes to ensure they cook evenly.

2-Lightly coat each chicken breast in a mixture of 1/4 cup (40 g) all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Butterfly each piece into four even portions for quicker, even cooking.

3-Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a pan over medium-high heat. Fry the chicken pieces for 3-5 minutes per side until golden and cooked through.

4-Remove the chicken from the pan and set it aside. Reduce the heat to medium, then add 2 minced garlic cloves and cook for 1-2 minutes until just browned.

5-Pour in 1/2 cup (120 ml) chicken stock, scraping the pan to loosen any browned bits for extra flavor.

6-Whisk in the remaining 5 tablespoons (75 g) of butter in chunks to create a slightly cloudy sauce, then stir in 1 tablespoon finely diced fresh parsley. Adjust seasoning with salt and black pepper to taste, and let the sauce simmer until it thickens.

7-Lower the heat, return the chicken to the pan, and spoon the sauce over it. Serve immediately with extra sauce and 1 lemon cut into 4 wedges for a fresh squeeze to balance the richness.