Flat chicken breast with hammer to ½ inch thick.
Season with salt and black pepper powder. Coat with all purpose flour and shake off excess flour.
Melt butter with olive oil on medium heat. When it starts sizzle, add chicken breast pieces and cook for 3 minutes. Don’t move. After three minutes turn and side and cook for more three minutes (cook chicken in badges if pan is not large).
Remove chicken in plate.
In same pan add chicken broth, lemon juice and lemon zest. When start cooking return chicken in broth and simmer on low heat until chicken completely cooked. Remove chicken in platter.
Melt the butter in pan, stir in parsley, salt and black pepper powder.
Pour sauce over chicken and serve.
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