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Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt & pepper and the garlic powder. Dredge them in flour so they're nicely coated.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they're nice and golden. Take them out of the pan and set aside.
Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.