WHISKAFFAIR'S
Rinse chicken breasts with water and pat them dry using paper tissues. – Pound them using a meat pounder until they are quite thin.
Mix all-purpose flour, parmesan cheese, salt, and pepper powder in a large shallow bowl.
Dredge the chicken breast in the flour mixture from both sides.
Heat 2 tablespoon of olive oil in a 9-inch nonstick skillet over medium heat.
Shake the chicken breasts to remove the extra flour coating and line them in the hot skillet in a single layer.
Fry for 4-5 minutes without disturbing and then flip the chicken breast using a pair of tongs. Fry for another 3-4 minutes until nicely browned from the other side as well.
Add lemon juice, lemon zest, garlic, pepper flakes, Italian seasoning, salt, and pepper powder to the same pan in which we cooked the chicken and stir well to combine
Add butter to the pan and cook until everything comes together, 1-2 minutes, stirring frequently.
Cook on medium heat until the sauce is reduced to ⅓rd, 3-4 minutes, stirring frequently.
Transfer the chicken breast to the serving plates.
Pour the buttery sauce over the chicken. Garnish with chopped fresh parsley and serve hot.