Lemon Pepper Chicken

1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. Salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breast (Cut them in half long ways so you have thinner filets. You can also by the thin filets to begin with))
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic

Preheat oven to 400°.
In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon.
Toss halved chicken breasts in the flour mixture until fully coated.
Slice 1 lemon into thin rounds.
In a large skillet over medium high heat, heat olive oil.
Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes.
Flip chicken breasts.
To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven. (If you do not have an oven-safe skillet, transfer to a baking dish)
Bake until the chicken reaches an internal temperature of 170° F and the sauce has reduced slightly, 10 to 15 minutes.
Spoon sauce on top of chicken.

Serve with white rice