1-In a shallow dish, mix together 1/4 cup (40g) plain or all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2-Butterfly the 2 chicken breasts to create four even-sized pieces, then dredge them in the seasoned flour mixture, pressing to coat evenly.

3-Heat 1 tablespoon (from the 6 tablespoons/90g) unsalted butter and 1 tablespoon olive oil in a large pan over medium-high heat. Fry the chicken breasts until golden on each side and cooked through, about 3-5 minutes per side. Remove the chicken and set it aside.

4-Reduce the heat to medium and add the 2 cloves garlic, minced or finely diced, to the pan. Fry for 1-2 minutes until it just begins to brown.

5-Pour in 1/2 cup (120ml) chicken stock, scraping the pan to release any browned bits. Add the remaining 5 tablespoons (from the 6 tablespoons/90g) unsalted butter. Whisk quickly as the butter melts to emulsify the sauce until it becomes slightly cloudy.

6-Stir in 1 tablespoon fresh parsley, finely diced, and season the sauce to taste with additional salt and black pepper.

7-Simmer the sauce until it thickens slightly, then reduce the heat to low. Return the chicken to the pan and baste it with the sauce.

8-Serve immediately, with extra sauce spooned over the chicken and a lemon wedge for optional squeezing to balance the richness.