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In a small bowl, mix flour and lemon-pepper seasoning
Cut the chicken breasts in half horizontally
Coat the chicken evenly on all sides, pressing to adhere
Heat a large pan over medium-high, add oil, and cook the chicken in batches for 3–4 minutes per side until browned and cooked through, adding more oil as needed
Transfer to a plate and discard any remaining oil
Reduce the heat to medium-low and melt the butter
Cook the garlic until fragrant and lightly golden
Add lemon juice and cook for another 30 seconds until slightly reduced and scrape up any fond
Remove from heat, return the chicken to the pan, and turn to coat in the sauce
Garnish with parsley and serve hot