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Juice 1 large lemon until you have ¼ cup.
Pick the leaves from 5 to 6 fresh parsley sprigs until you have 2 tablespoons and coarsely chop.
Starting at the thickest end and holding your knife parallel to the cutting board, cut 2 boneless, skinless chicken breasts in half (butterflying).
Working with 1 piece of chicken at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible.
Pound the chicken to an even ¼-inch thickness.
Season the chicken all over with 1 teaspoon of kosher salt and ½ teaspoon black pepper.
Dredge each piece of chicken in flour until evenly coated, then pat to remove any excess flour.
Cook the chicken in olive oil in a large skillet until cooked through, golden brown, and slightly crispy.
Transfer the cooked chicken to a plate and tent with foil to keep warm.
Deglaze the pan with white wine, then add lemon juice, chicken broth, and remaining salt.
Cook until slightly thickened, then add butter and swirl until melted.
Pour the sauce over the chicken and sprinkle with parsley.