Place the chicken breasts on a cutting board, cover with plastic wrap, and gently pound to an even 1/2-inch (1.25cm) thickness with a meat mallet. Season generously with kosher salt and cracked black pepper.

Lightly dust the seasoned poultry with 2 tbsp (15g) of all-purpose flour, shaking off any excess to ensure a micro-thin layer.

Heat 1 tbsp (15ml) of olive oil in a black cast iron skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5-6 minutes until a golden-brown crust forms. Flip and cook for another 4-5 minutes. Transfer to a plate to rest.

Reduce the heat to medium-low. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds until deeply fragrant.

Pour in the chicken broth and Dijon mustard. Use a silicone whisk to scrape up the golden-brown bits from the bottom. Let the liquid reduce by half for about 2 minutes.

Turn the heat to the lowest setting. Vigorously whisk in the unsalted butter, one tablespoon at a time, until you achieve a glossy, creamy yellow emulsion. Stir in the finely chopped fresh parsley and lemon juice.

Return the resting chicken to the skillet, turning it to coat in the small pools of melted seasoned butter. Garnish with cracked black pepper and a lemon wedge on the side. Serve immediately.