Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
Place the chicken in a baking dish and place in the oven for 15-20 minutes, or until cooked through.
Melt the butter in the same frying pan. Add the chicken stock and lemon juice, stirring. Let it simmer for a few minutes until it thickens slightly.
Pour the sauce over the chicken and garnish with fresh parsley before serving.
Variations and tips
For a gluten-free version, use gluten-free flour and breadcrumbs. If you are picky, you can reduce the amount of lemon juice for a milder taste. You can also add capers to the sauce for an extra crunch. For a spicier taste, add a pinch of red chili flakes to the breadcrumb mixture.
