Rinse and pat the chicken breasts dry then season lightly with salt and pepper. Dust the chicken breasts with flour, removing any excess, then set aside.
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the chicken breasts and cook until golden brown on each side—approximately 4 minutes per side. Transfer the chicken to a plate then cover loosely with foil.
Reduce the heat to low then add the chicken broth, lemon juice, lemon zest, lemon slices, oregano and basil to the skillet. Allow the liquid to come to a boil, stirring constantly to remove anything sticking to the bottom of the skillet.
When the liquid has reduced by half, return the chicken to the skillet then cook until the chicken reheats and is cooked all the way through.
When the chicken is cooked through, remove the breasts to a serving platter then top each breast with a slice of lemon. Remove the skillet from the heat and add the unsalted butter. Stir constantly to incorporate the butter into the sauce. Stir in the fresh parsley and taste the sauce for seasoning. Season with salt and pepper if desired then spoon the sauce over the chicken.
Serve while nice and hot and enjoy!
One Last Thing
Want to add romantic flare to this dish? Add a few capers to the pan while cooking—and voila—chicken piccata!