1-Prepare all ingredients by cleaning and patting dry the 2 boneless, skinless chicken breasts (each about 250g), then butterfly them into four pieces; also, mince 2 cloves of garlic and measure out the spices.

2-Dredge the chicken pieces in a mixture of 1/4 cup (40g) plain flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper for a crispy edge.

3-Heat 1 tablespoon of the 6 tablespoons (90g) unsalted butter and 1 tablespoon olive oil in a pan over medium-high heat.

4-Add the chicken to the pan and cook for 3-5 minutes on each side until golden and cooked through, then remove and set aside.

5-Lower the heat, add the 2 cloves minced garlic to the pan, and cook for 1-2 minutes until slightly browned.

6-Pour in 1/2 cup (120ml) chicken stock, scraping the pan to release those tasty browned bits, then stir in the remaining 5 tablespoons (90g) unsalted butter and whisk to form a slightly cloudy sauce.

7-Add 1 tablespoon fresh parsley finely diced, adjust seasoning with salt and pepper, and simmer until the sauce thickens slightly.

8-Return the chicken to the pan, spoon the sauce over it, and warm through for a couple of minutes.

9-Serve immediately with optional lemon wedges for a bright squeeze that balances the rich butter sauce perfectly.