Butterfly or pound the breasts to an even half-inch thickness. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the dredged fillets and cook for 5 to 6 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and cover to keep warm.

Reduce heat to medium-low. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

Pour in the broth and fresh citrus juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.

Stir in the remaining 3 tablespoons of butter until melted and the sauce thickens slightly. Remove from heat and stir in the chopped parsley.

Return the cooked meat to the skillet, spooning the warm garlic butter sauce over the top. Serve immediately.