In a shallow bowl, whisk together flour, salt, and pepper.

Dredge chicken breasts in the flour mixture, shaking off excess.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Sear chicken for 5 to 7 minutes per side until golden brown and internal temperature reaches 165F. Remove chicken from skillet and set aside.

Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Pour in chicken broth and lemon juice. Scrape the bottom of the pan to release fond.

Simmer for 3 to 4 minutes until the liquid reduces by approximately half.

Whisk in the remaining 3 tablespoons of butter until a smooth, emulsified sauce forms.

Return chicken to the skillet, spooning the sauce over the meat to coat.

Garnish with parsley and lemon slices before serving.