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

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter foams and settles, add the chicken. Cook 4 to 5 minutes per side without moving until the coating is deep golden and the internal temperature reaches 165 degrees F. 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 saute for 1 to 2 minutes until fragrant and softened but not browned. Stir in the fresh parsley.

Whisk in the tablespoon of flour and cook for 1 minute to eliminate the raw flour taste. Slowly pour in the chicken broth and lemon juice, whisking constantly. Add a pinch of salt. Simmer for 3 to 5 minutes, whisking occasionally, until the sauce thickens and turns smooth and velvety.

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