Cut the chicken breast in half lengthwise and lightly beat it with a meat mallet until you get an even thickness on all the pieces.
In a bowl combine the flour, paprika, black pepper and garlic powder. Mix well and coat the chicken with the flour mixture.
Heat a nonstick skillet on medium heat and melt 3 tbsps. of butter. Pan sear the chicken on each side for 5 minutes until the chicken is golden and crispy. Remove and set aside.
In the same skillet, add 1 tbsp. of butter and pan sear the whole and minced garlic together until fragrant.
Add in the chicken broth and simmer for about a minute to deglaze the pan. Then add in the chopped parsley. Cook for another couple of minutes and add in the lemon juice. Use less if you prefer. Taste to your preference. Simmer for about a minute.
Return the chicken back to the pan and coat well with the lemon garlic sauce. Add some lemon slices and simmer on low heat for 2-3 minutes for the sauce to thicken up a little more and the chicken to reheat and cook through.
Remove from the heat, garnish with more parsley and lemon slices if desired.
If you like parmesan cheese, you can dip the chicken in the flour mixture, then egg wash and then some parmesan cheese to make a parmesan crusted chicken.
If you would like to make this healthier, you can pan sear the chicken breast with the spices only and omit the flour.
If the chicken crust begins to brown too quickly you can reduce the heat, allowing the chicken to fully cook through.
You can add lemon zest if you like to add a more zesty lemon flavor to the meal.
You can make this dish creamy by adding 1/4 cup of heavy cream when you add the broth.
Pair with any vegetable or side dish like rice and potatoes.
If you like veggies, you can always blanche them and add into the chicken dish towards the end when you add the chicken.