1. Cut the chicken breasts in half lengthwise so you’ve got 4 thinner pieces. Sprinkle them with salt (some lemon pepper blends contain salt so don’t go overboard).

2. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.

3. Sear the chicken for 4-5 minutes per side, then transfer it to a plate.

4. Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).

5. Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.

6. Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165°F) and the sauce has thickened a bit. You may need to turn the heat down if it’s boiling like crazy (you want it to bubble fairly gently).

7. Season with extra salt & pepper if needed and serve immediately.