Lemon Butter Chicken

Season both sides of chicken with salt & pepper. Place flour in shallow dish, & dredge both sides of chicken in flour, one at a time. Heat 12" skillet over medium-high heat. Add olive oil & 1 tbsp. butter; let the butter melt, then add chicken in single layer. Sear until golden brown on the bottom, about 5 min, then flip & continue to cook until chicken registers 165 degrees in center. Transfer chicken to a plate while leaving any little bit of excess oil in the pan (may add a sprinkle of oil if necessary). Reduce to medium heat, add garlic, and saute 20 seconds or until just lightly golden brown. Pour in chicken broth while scraping browned bits. Pour in lemon juice, then bring mixture to a simmer; reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in the remaining 3 tbsp. butter & lemon zest, stirring to melt butter. Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.