Start with fresh organic chicken breasts. Cut chicken breasts horizontally to make 2 fillets.
Zest lemons. You need about 2 tablespoon lemon zest.
To chicken fillets add fresh lemon zest, fresh ground pepper, salt, minced garlic and onion powder (optional).
Rub chicken well to allow it to take in all the marinade and coat the marinade evenly.
Take plain flour in a wide bowl. Season with salt and pepper to taste.
Dip chicken fillets in flour to get even coating on both sides. Shake off excess flour.
Heat olive oil (or buttein a skillet. Place breaded chicken in the skillet and cook on medium flame. Press the skillets with back of a flat spatula a couple of times to cook and brown evenly.
Cook for 2 to 3 minutes on each side or until golden brown on both sides.
Transfer chicken from the skillet onto a plate. Wrap the entire plate in aluminum foil to keep chicken warm.
Into the same skillet add butter and stir until butter melts. Turn off heat. Add lemon juice a pinch of salt and pepper to taste.
Sprinkle chopped parsley over chicken breasts. Pour lemon pepper chicken sauce over crispy breaded chicken breasts just before serving.
Serve it over bed of rice or mix it up with pasta.