In a shallow bowl, whisk together the flour, garlic powder, salt, and pepper. Dredge the butterflied, pounded chicken breasts in the mixture and shake off any excess for a thin, even coat.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter foams and the foam subsides, add the chicken. Cook for 4-5 minutes per side until deep golden brown and cooked through. Remove to a plate and tent loosely with foil.

In a small saucepan over medium-low heat, melt the stick of unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Do not let the garlic brown — keep the heat low to maintain a sweet, aromatic flavor.

Stir in the fresh parsley, then whisk in 1 tablespoon of flour. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste.

Slowly pour in the chicken broth and lemon juice while whisking constantly. Simmer for 3-5 minutes, stirring occasionally, until the sauce is smooth, velvety, and thick enough to coat a spoon. Season with a pinch of salt.

Place the crispy chicken on a serving platter and spoon the warm Christopher sauce generously over the top. Garnish with extra fresh parsley and serve immediately.