Prepare the Chicken: Cut your chicken breasts in half lengthwise to create four thinner cutlets that cook faster and more evenly. Season generously with salt, pepper, and garlic powder on both sides. Dredge each cutlet in flour, shaking off any excess for that restaurant-quality golden crust.

Heat the Pan: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the pan is hot and the butter stops foaming before adding the chicken.

Cook the Chicken: Add the chicken cutlets to the hot pan and cook for 4-5 minutes per side until golden brown. Don't move them too early or you'll lose that beautiful crust. The internal temperature should reach 165°F for food safety. Remove the chicken from the pan and set aside on a plate.

Make the Lemon Sauce: In the same skillet, add chicken broth, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Let this mixture bubble for 2-3 minutes. The sauce will start to reduce and develop a rich, buttery flavor. Scrape up any browned bits from the bottom of the pan for extra flavor.

Finish the Dish: Return the chicken to the skillet and simmer for another 2-3 minutes. This allows the flavors to meld and the sauce to reduce further. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley if desired.