Slice the chicken breasts into 1-inch thick cutlets and pat them dry with paper towels—this ensures better browning and coating adhesion. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. Working with one cutlet at a time, dredge both sides thoroughly in the flour mixture, shaking off any excess. Arrange the coated cutlets on a plate and let them sit for a few minutes while you prepare the other components.

Heat the 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming. Once the pan is hot, carefully add the coated chicken cutlets in a single layer—work in batches if needed to avoid crowding. Sear for 3-5 minutes per side until the chicken is golden brown and cooked through (internal temperature around 165°F). Transfer the cooked chicken to a clean plate and set aside.

In the same pan with the chicken drippings, add the freshly minced garlic and cook for 1-2 minutes, stirring frequently until fragrant and just beginning to turn golden—don't let it burn. Pour in the chicken stock, then add the 5 tablespoons of cubed cold butter while whisking continuously. I like to add the butter gradually in pieces rather than all at once, as it helps create a silky, emulsified sauce instead of a greasy one. Continue whisking until the butter is fully incorporated and the sauce becomes glossy.

Stir in the lemon zest, lemon juice, and fresh parsley into the sauce. Simmer for 1-2 minutes to let the flavors meld together and the sauce thicken slightly. Return the cooked chicken to the pan, nestling it gently into the sauce, and warm through for another minute or two. For maximum brightness, I always finish with fresh lemon juice right before serving—it really lifts all the garlic flavors.