Start by preparing the chicken. Wash the boneless chicken breast and pat them dry using a kitchen tissue. Pound them using a meat pounder until they are quite thin.
Mix ¼ cup all-purpose flour, 2 tbsp powdered parmesan cheese, salt, and pepper to taste in a large shallow bowl. I shredded the cheese but powdering it will be better.
Dredge the chicken breast in the flour mixture on both sides.
Heat 2 tbsp extra virgin olive oil in a 9-inch skillet. Shake the chicken breasts to remove the extra coating and add them to the hot skillet in a single layer. Cook for 4-5 minutes on medium heat on each side until nicely browned.
Remove on a plate once cooked and keep aside. Add the remaining oil to the pan and cook the other breasts as well.
Add the ingredients to make the sauce that is ½ cup lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, 1 tsp red chili flakes, 1 tsp Italian seasoning, and salt & pepper to taste to the same pan in which we cooked the chicken. I used a different pan for cooking the sauce and realized my mistake later. All the flavors are in the bits of chicken sticking to the pan in which we fried it. We don’t want to lose those flavors.
Cook on medium heat until the sauce is reduced to ⅓rd, 10-12 minutes.
Add 6 tbsp cold butter (cut into 1 inch cubes) to the pan and cook until everything comes together, 3-4 minutes.
Transfer the cooked chicken breast to the serving plates. Pour the sauce over the chicken pieces. Garnish with parsley and serve hot.
You can use lime juice and zest in place of lemon if you want it tangier.